Roast Pork Tenderloin, Tomato and Black Olive Ratatouille, Crispy Prosciutto from Chef Chris Ferrier

12:23 PM, Feb 4, 2013   |    comments
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Macadamia Crusted Pork Tenderloin



• 2 pounds Pork Tenderloin
• ¼ cup Olive Oil
• 1 TBL Minced Garlic
• 1 Tsp Smoked Salt
• 1 Tsp Fresh Ground Black Pepper
• ½ Tsp Spanish Smoked Paprika


1. Combine oil and seasonings.
2. Coat pork tenderloin with seasoning.
3. Refrigerate for 4 - 8 hours.

• 1 TBL Minced Garlic
• 1 Cup Panko Bread Crumbs
• 1 Cup roughly chopped Marcona Almonds - Toasted!!
o Regular almonds may be substituted.
• 1 TBL Minced Rosemary


1. Combine all dry ingredients listed.
2. Remove pork from marinade.
3. Sear in a heavy sauté pan with enough olive oil to coat the bottom.
4. Remove and cool.
5. Coat the pork with the breading mixture.
6. Bake in a 350* oven for 20-25 minutes. Or until internal temperature is 160.
7. Let rest for 5 minutes. 
8. Slice and serve.


Reduce oven temperature to 275°F.

• 1 medium zucchini
• 1 medium yellow squash
• 1 Japanese eggplant
• 2 Roma tomatoes

• Using a mandoline or sharp knife, slice vegetables into 1/16-inch rounds, reserving each vegetable in a small bowl.
• Down center of pan, arrange a strip of 8 alternating slices of vegetables , overlapping so that ¼ inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; not all vegetables may be needed.


• 1 TABLESPOONS olive oil
• 1 teaspoon MINCED GARLIC

• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Mix garlic, oil, salt, thyme, and pepper in a small bowl. Drizzle evenly over vegetables.
• Cover pan with foil and crimp edges to seal well.
• Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. Lightly cover with foil if it starts to brown.
• If there is excess liquid in pan, place over medium heat on stove until reduced. At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.
• Pulse 2 cups Kalamata Olives and the juice in Rob Coupe -
• Drizzle over baked ratatouille.
• Hold for service.

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