Does anyone have a recipe called Pork with Lemon & Garlic from an Italian Esssential cookbook?

Question

I have to cook a meal tonight pork fillets - I remember part of a recipe with Parma Ham, lemon, garlic and nuts - i think the recipe has some alcohol in it but cant remember any of it - please please give me a clue!! It was on p54 of the Essential Italian cookery book

Answer 1

Haven't got the book, but is this close to what you're looking for?

(It's an American recipe, so broiler means grill.)

Pork With Lemon and Garlic

1 pound pork tenderloin
½ cup chopped almonds
2 tbsp olive oil
3 ½ ounces raw prosciutto
2 garlic cloves
1 tbsp oregano
Finely grates rind of 2 lemons
4 shallots
1 cup ham or chicken stock
1 tsp sugar

Using sharp knife, cut pork fillet into 4 equal pieces. Lightly pound each piece of pork with a meat mallet or the end of a rolling pin tp flatten it.

Cut a horizontal slit in each piece of pork to make a pocket.

Place the almonds on a cookie sheet. Lightly toast the almonds under a medium hot broiler for 2-3 minutes.

Mix the almonds with 1 tbsp oil, the prosciutto, garlic, oregano, and finely grated rind from lemon. Spoon the mixture into the pocket of the pork.

Heat the remaining oil in a large skillet. Add the shallots and cook for 2 minutes.

Add pork to the skillet and cook for 2 minutes on each side.

Add ham or chicken stock to pan, simmer, covered for 30 minutes or until pork is tender. Remove meat from pan and set aside.

Add lemon rind and sugar to the pan and boil for 3-4 minutes. Pour the lemon sauce over the pork fillets and serve at once.

Answer 2

I hope I'm at least close

Sliced Dijonaise Pork Fillet Wrapped In Parma Ham
Ingredients

2 pork fillets
1 sl parma ham
1 parsley
1 salt and black pepper
1 basil leaf
1 cooking apple
1 sage
1 sugar
1 olive oil
2 carrots
1 red cabbage
1 white cabbage
1/2 red onion
2 garlic bulbs
1 lemon
1 mayonnaise
1 a little finely chopped white onion
1 a large splash white wine
1 lg tbsp dijon mustard
1 some meat stock

Instructions

Put a touch of olive oil in a frying pan and heat. Take your pork fillet and cut into two equal pieces. To seal your fillets place them into the pan and cook, rolling them in the olive oil to get a little colour. Once nutty brown take the pork out of the pan and onto a plate to cool.

Lay your slices of parma ham out with the edges slightly overlapping. Place the pork fillet in the centre and add parsley, a basil leaf, salt and pepper. Finally wrap the parcel up tucking in the ends and place it in a pan in the oven on a moderate heat for 15-20 minutes.

Lay thin slices of apple in your griddle pan on two-thirds heat and cook. Once browned slighty flip them over and add salt, pepper, sage and sugar to the top side, (when the heat and juice rise they will caramelise the sugar).

To make the coleslaw: Grate fresh carrot, red and white cabbage into a bowl and add half a finely sliced red onion. Add a touch of finely chopped garlic, a squeeze of lemon and finally mayonnaise and mix. Remember not too much mayonnaise you can always add more later.

For the Dijonaise Sauce: Take the pan used for the pork and add a touch of olive oil, a little finely chopped white onion and garlic. Once this is done you can add a large splash of white wine to de-glass the pan (ie using the white wine to incorporate the juices from the pork into the sauce). Add a large tbsp of Dijon mustard, a pinch of sage, some meat stock, salt, pepper and a little lemon juice. Bring this to the boil in the pan then simmer and leave to reduce. (If the sauce is a little sharp you can add a little single cream to soften).

And finally place the apple onto your plate with the coleslaw on the side. Slice your fillets and place onto the apples. Sieve your sauce, add to the top of the fillet and garnish with a wedge of lemon and a sprinkle of parsley.

Answer 3

Pork with Fennel and Pancetta
Ingredients
12 ounces pork tenderloin
1/4 cup all-purpose flour
Dash salt
Dash black pepper
2 tablespoons olive oil
2 ounces pancetta (Italian bacon) or bacon, finely chopped
2 fennel bulbs, trimmed and cut crosswise into 1/4-inch slices
1 small onion, thinly sliced
2 cloves garlic, minced
2 tablespoons lemon juice
1/2 cup whipping cream

Directions
1. Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap. Use the flat side of a meat mallet to lightly pound each slice into a 1/4-inch-thick medallion. Remove plastic wrap.

2. In a shallow bowl combine flour, salt, and pepper; coat meat with flour mixture. In a large heavy skillet heat olive oil over medium-high heat. Add meat, half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in center, turning once. (Add more oil, if necessary.) Remove from skillet.

3. In the same skillet cook pancetta over medium-high heat until crisp. Add fennel, onion, and garlic. Cook for 3 to 5 minutes or until crisp-tender. Add lemon juice; stir in whipping cream. Bring to boiling; return meat to pan. Cook until meat is heated through and sauce is slightly thickened. Transfer the meat to a serving platter. Spoon the sauce over the meat.

4. Makes 4 servings


Hopefully this is similar to what you are looking for.
You can always tweek it a bit and omit what you don't want.