Distinction’s Recipe of the Day

Southern Distinction presents a new recipe every day from one of our sponsored restaurants of the week! This week we present Mirko Pasta from Watkinsville, Ga. along with other sponsors including Striplings General Store,  The Greenbriar, Hillside Orchards,  The Veggie Patch, and The Olive Basket.

Pork Tenderloin Wrapped with Pancetta on a Dijon-Port Wine Cream Sauce:
“Filettino di maiale al Porto”

By Mirko Pasta & The Greenbriar

Ingredients:

.3 Pork tenderloin medallions cut 2 oz. each (Striplings General Store)
1 Portobello Mushroom
3 oz. Pancetta or Bacon (Striplings General Store)
1 oz. Dijon Mustard
2 oz. Port wine
2 oz. Heavy cream

Directions

  1. Wrap the Pork tenderloin with the Pancetta or bacon.
  2. In a medium hot pan with olive oil, pan sear the Pork tenderloin on each side for about 1 minute, then add the whole Portobello mushroom and cook in the oven at 350 for another 5 minutes.
  3. Put it back on the stove on low heat, add Brandy, after 30 seconds add the Dijon mustard, cream, some salt and pepper and let it reduce a little.
  4. Serve the 3 Pork medallions in a serving plate with the portobello on top, the sauce around and some seasonal vegetables or roasted potatoes.

portrait

From Chef Alessandro Di Maggio: I was born on November 26, 1970 in the Southern blue coast of France, Nice. Since I was a little boy I grew up in a big Italian family, 4 brothers and 2 sisters. My mother, a small, beautiful Tuscan woman who resembles Sophia Loren, and my father from France with Sicilian origins, are both strict and passionate about family and food. No one was allowed to leave the table until the end of the meal. My father used to say: “Cooking is a mission to put good food in your heart, your eyes and your stomach.” Cooking is a passion and every normal recipe has to become special. When I cook I love to improvise. Every recipe always comes out a little different, depending on your mood. Customers can really distinguish the chef’s mood in the flavor profiles. If the chef is upset or frustrated then the food often comes out messy and sloppy. If the chef is passionate about his/her food and truly loves the dish then the customer feels this as well.

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