Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.
Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.
Prosciutto Wrapped Pork Tenderloin
Carrabba's Prosciutto Wrapped Pork Tenderloin
12-16 oz pork tenderloin
3 slices prosciutto ham
your choice of spice rub or seasonings
Port Wine Sauce
2 1/2 cup port wine
1 half Granny Smith apple, cut 1/2 inch dice
4-5 mission figs, cut 1/2 inch diced
1/2 oz of veal demi glaze (can be found in produce section of grocery store)
2 tablespoons diced yellow onions
a pinch of black pepper
1/4 teaspoon of salt
1/4 cup of unsalted butter
To make the pork: Lay prosciutto side by side on a meat safe cutting board. Place tenderloin down on top of the prosciutto slices and roll up the tenderloin until the loin is completely covered by the prosciutto slices. Using a sharp knife, slice the loin into 2 oz medallions, about 3/4 of an inch thick.Season the meat with your favorite pork rub or seasoning. We use a mixture of granulated garlic, oregano, kosher salt and black pepper.Place on grill and cook until the internal temperature reaches 145-160 degrees.
To make the sauce: Place all ingredients together in medium stock pot and bring to a boil, then reduce to medium heat and continue cooking until the mixture has reduced at least 90%, almost a jelly-like consistency. Slowly add the unsalted butter and whisk until it is fully incorporated.
To serve: Place cooked medallion on a plate and top with the port wine fig sauce. Use enough to just cover each loin.