El Dorado’s Pork Filet a la Parmesana

What’s the best way to make the end of vacation a little less terrifying? Bring it home with you. We’re all for souvenirs, and we wish we could bring home the beach, but this mouthwatering, crazy-popular recipe from El Dorado Spa Resorts’ D’Italia will do just the trick. Trust us. And don’t let your taste buds down.

Ingredients (single serving)

• About ½ lb. pork filet
• ½ cup parmesan cheese
• 2 tablespoons baby vegetables – baby carrots and Patty Pan squash
• 2 tablespoons green beans
• 1 sprig rosemary
• 1 bunch fresh thyme
• Sea salt
• Pepper
• Corn shoots for garnish
• Baby spinach for garnish
• Extra virgin olive oil

For tomato sauce

• 3 tomatoes
• ¼ cup onion diced
• 1 clove garlic minced
• 2 tablespoons extra virgin olive oil
• 1 pinch oregano
• 3 basil leaves
• Salt and pepper to taste

For polenta

• ¼ cup polenta
• ¼ milk
• 1 tablespoon butter
• Salt to taste

Preparation

For the tomato sauce

Place a pot with water over the stove on high heat and bring to a boil. Blanch the tomatoes for 1 minute. Remove from heat and place immediately into an ice bath. Peel the tomatoes and smash with your hands. Place the smashed tomatoes, chopped onion, minced garlic, herbs and spices into a sauce pan and bring to a boil. Reduce heat to low and simmer for 30 minutes. Turn off heat and place a lid on the sauce pan until ready for use.

For the filet

Season the filet with sea salt, pepper, and olive oil. Place pan over the stove and heat on high. Sear the filet on all sides. Remove seared filet from the pan and place on a sheet tray, then introduce the filet into a preheated oven at 250° F for 30 minutes. Remove and allow to rest before slicing.

For the polenta

Place a sauce pan over the stove and heat on high. Add milk and butter, once it comes to a boil add the polenta a spoonful at a time and move continuously until the mixture starts to thicken. Season with salt and continue to stir until the desired thickness and texture is reached.

For the baby vegetables

Place a pot with water over the stove on high heat and bring to a boil. Blanch the baby carrots, Patty Pan squash, and green beans for 1 minute. Remove from the heat and immediately place in an ice bath. Remove and season with salt, pepper, and olive oil. Place pan over the stove and heat on high. Sear the baby vegetables on all sides. Remove seared veggies from the pan and place in a bowl until ready for use.

To plate

Cut the filet in to three equal parts. Place a dollop of the cooked polenta on one side of the plate and slightly extend. On top of the polenta, place the seared baby vegetables and the green beans in between. Garnish with the baby spinach and corn shoots. On the other side of the plate, place the three pieces of filet, extended equally and place the tomato sauce on top. Cover with freshly grated parmesan cheese.