Pork Tournedos. Recipe from Ralph Gianella

Another  Great Recipe from My Good Friend, Ralph

Pork tournedos with Pecorino and walnut sauce (serves 4) from Torre del Tartufo



2 Pork tenderloins each about 1 lb

Bread 1 slice

Walnuts 3-4 ozs

Pecorino Cheese 6 oz cut in cubes


Pecorino Photo Courtesy of Cheese.com

1 egg

Salt and pepper

Demi glace,  or beef broth 2 cups

Trim and clean fillets and cut each into 4 equal medallions season with salt and pepper

Cut bread into small pieces and soak  in milk. Strain, put in blender with walnuts and cheese. Blend until smooth, then add egg and pepper. If dry, add a little milk.

Put mixture on parchment paper or plastic wrap and wrap into a long tube. Put in refrigerator.

Fry medallions on both sides and then roast at 350 degrees for 8 minutes.

Slice bread mixture and place a slice on each medallion and bake for 2-3 more minutes.

Plate and pour warmed demi glace, gravy, or beef broth over the top and serve.

It is delicious and easy to prepare. Just writing it makes me hungry.

Me too, Ralph….


By | 2017-07-10T16:10:06+00:00 November 7th, 2016|Recipes|6 Comments


  1. Robert Gizzarelli November 7, 2016 at 1:38 pm - Reply

    Sounds delicious!
    Ciò fame!😋

    • Ed November 7, 2016 at 4:39 pm - Reply

      Yes, indeed!

  2. Ray Testa November 7, 2016 at 2:36 pm - Reply

    This sounds TOO delicious! Maybe I can ask him to contribute a few recipes for my next Rhode Island Cookbook!
    Thanks for sharing!

    • Ed November 7, 2016 at 4:40 pm - Reply

      Thanks, Ray. I am sure Ralph would love to. He went to that wonderful cooking school in Tuscany and now has the gourmand bug.

  3. jp sheerar November 7, 2016 at 2:49 pm - Reply

    Sides: Sauteed spinach, mushroom risotto
    Wine: Brunello di Monalcino
    Dessert: Ricotta pie

    • Ed November 7, 2016 at 4:41 pm - Reply

      What time? We’ll be there.

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