Seranno-Wrapped Pork Medallions over Manchego Grits with Piquillos and Mushrooms

Winner of the 2004 Professional First Prize
Prize: $2500

Submitted by Rick Gresh, Wyndham Hotel, Chicago, IL

Makes 8 servings

Pork Medallions

6 ounces Serrano ham, sliced into thin long strips
3 pounds pork tenderloin, trimmed of fat and silverskin
2 teaspoons dulce or agridulce (sweet or semi-hot) pimentón
Salt and freshly ground black pepper, to taste
2 tablespoons or more olive oil from Spain as needed to sauté medallions

Grits

1 cup milk (may vary depending on type of grits/polenta, follow directions on product)
1 cup water (may vary depending on type of grits/polenta, follow directions on product)
2 cups instant white grits or polenta
3/4 cup grated Manchego
1/4 cup olive oil from Spain
4 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste

Mushrooms and Piquillos

2 tablespoons Spanish olive oil
1/2 pound chanterelle mushrooms, sliced
4 Piquillo peppers, sliced into thin strips (approximately 4 ounces)
2 tablespoons sherry vinegar
2 cups pork or chicken stock
Salt and freshly ground black pepper, to taste

Extra virgin olive oil from Spain for drizzling, about 1/3 cup

For the Pork Medallions:

Lay a sheet of plastic wrap large enough to wrap tenderloin on a work surface. Line plastic with overlapping slices of Serrano ham arranged on the diagonal.

Season tenderloin with paprika, salt and pepper. Place on top of ham slices. Wrap tenderloin with the ham slices, using the plastic wrap to help roll. Once secure, gently remove plastic and discard. Slice tenderloin into 8 pieces and set aside. Each of these pieces will serve one diner.

For the Grits:

Follow preparation instructions on product package for grits or polenta using half milk and half water. Cook until soft and creamy. Add Manchego, olive oil, butter and salt and pepper to taste. Set grits aside and keep warm.

For the Mushrooms and Peppers:

Heat olive oil in a sauté pan. Cook mushrooms and peppers until mushrooms are softened. Deglaze pan with sherry vinegar. Add stock and quickly reduce by half. Season with salt and pepper to taste. Set aside and keep warm.

To cook the Pork Medallions:

Preheat oven to 425 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet. Sauté pork, lightly browning on all Serrano-wrapped sides. Tent tenderloin loosely with foil. Place skillet into preheated oven to finish cooking tenderloin portion, approximately 10 minutes. Remove from oven and slice into 3 medallions.

To serve:

Divide grits among serving plates by spooning into a circle in the center of the plate. Place three medallions each on top of the grits. Spoon mushrooms and peppers on and around the pork. Drizzle all with olive oil to serve.