Pork Tenderloin and Prosciutto Skewers and Mashed Potatoes Appetizer

This was my favorite appetizer served at a party ever. It was the brain child of my friend Adam and was a complete success. My friend Nichole asked me for the recipe so they can make it for Thanksgiving. So, here it is, but unfortunately I don't have pictures!

Skewers

INGREDIENTS
1 pork tenderloin
1/2 cup flour
10 slices of prosciutto (roughly)
at least 20 fresh sage leaves
salt to taste
freshly ground pepper
paprika
toothpicks
extra virgin olive oil
1/2 cup broth
1/4 cup white or red wine
1/2 tsp butter

DIRECTIONS
Slice the pork tenderloin into 1/2 inch width medallions. Place each medallion between two sheets of wax paper and pound out flat with a meat mallet until thin. (They will be large, but will reduce when cooked). Add a piece of prosciutto on top of the tenderloin, and top with a sage leaf. Skewer with a toothpick.

In a plate, combine flour, salt and pepper and paprika to taste (about two dashes of each). Press each side of the skewers into the flour mixture, completely coating each side. Set aside.

Heat skillet to medium high, and add olive oil. Fry the skewers in the hot oil for about a minute on each side or until it turns slightly brown and crispy. Set aside.

For the reduction: In the same skillet, on medium heat, add broth and wine to pan drippings from skewers, scraping up the cooked pieces from the bottom of the pan. Simmer until thickened, stirring constantly. Add more flour to thicken mixture, or more wine for a thinner reduction. Add butter and stir until melted and blended.

Mashed Potatoes

INGREDIENTS
6 to 10 potatoes, peeled and cubed
1 small onion, quartered
3 cloves garlic
salt to taste
1/3 cup milk
2 tbsp butter
parsley (optional)

DIRECTIONS
Boil potatoes in water. Add onion and garlic in water for extra flavor. (You can use a cheese cloth to remove the bulbs after cooking). Add salt to water. Potatoes will be cooked when you can stick a fork through a piece and it falls apart. About 10 minutes. Drain potatoes and return to pot. Add 2 tablespoons butter and 1/3 cup of milk. You can substitute cream for milk or sour cream. Mash until smooth. Add salt and pepper to taste. Add dried or fresh parsley if desired.

To serve:

Spread mashed potatoes on the bottom of large platter. Drizzle with reduction. Layer skewers on top of potatoes. Serve.


Note: Be sure to remove toothpicks or warn your guests that they are there!

You can prepare the skewers ahead of time and keep in your warming drawer while making the reduction. The mashed potatoes can also be prepared ahead of time and heated up with a little hot milk or by adding milk and stirring in the pot over a low heat. Be sure to avoid scorching the bottom.