Stuffed Pork Tenderloin Medallions - Foley Food and Wine Society

Ingredients

• 1/2 cup wild mushrooms, chopped and sautéed with white wine
• 3 tablespoons minced fresh parsley
• 1/4 cup of breadcrumbs
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of Vella Toma cheese, shredded
• 1 egg
• 1 pork tenderloin (1.5 pounds), cleaned
• salt and pepper
• 3 tablespoons chopped sage
• 12 slices of thin sliced (1/8 inch) pancetta
• 3 tablespoon of olive oil
• 3 tablespoon of butter
• 1 cup of pomegranate juice
• 1/4 cup of demi-glace