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…. ©2016 By Ed|2017-07-10T16:10:06+00:00November 7th, 2016|Recipes|6 Comments Share This Story, Choose Your Platform! FacebookTwitterLinkedInGoogle+Email Related Posts Minna’s (Diane) Favorite Recipes…Sauteed Peppers Minna’s (Diane) Favorite Recipes…Sauteed Peppers Time For Hot Chocolate Time For Hot Chocolate June Flori Remembers Saturday Nights Gallery June Flori Remembers Saturday Nights Minna’s Favorite Recipes. Gravy, With Sausage and Meatballs Gallery Minna’s Favorite Recipes. Gravy, With Sausage and Meatballs Minna’s Favorite Recipes. Ribollita Minna’s Favorite Recipes. Ribollita 6 Comments 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! 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. 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. Leave A Comment Cancel reply Comment Save my name, email, and website in this browser for the next time I comment.