Skip to main content

Porchetta-esque Pork Tenderloins #EasterinPlace

By

I usually use holidays to push myself out of my culinary comfort zone and try something new. I have yet to make a porchetta, or roast suckling pig. But, alas!, Easter 2020 equals #EasterinPlace so I haven't been out grocery shopping except for essentials...and we can't have a meal with my parents as they are strictly sheltered in place at their own house. I realized, though, that I did have two pork tenderloins in my freezer. So, I thawed them out and attempted the flavors of porchetta on roasted tenderloin. Success!!


Just bear in mind that you will need to start this dish a day ahead of when you want to serve it as the pork needs to marinade overnight. Otherwise, this dish is surprisingly simple and amazingly flavorful. One of these days, I'll get my hands on a suckling pig and actually make a porchetta. Till then, this will work.

Ingredients serves 6 to 8

  • 2 T fennel seeds
  • 1 t fennel pollen
  • 1 T coarse salt
  • 2 t black peppercorns
  • 1 t dried crushed red pepper flakes
  • 3 to 4 pounds pork (I used two pork tenderloins that were just under 2 pounds each)
  • 6 large garlic cloves, peeled and pressed
  • 2 T olive oil + more for brushing
  • 3 organic rosemary sprigs (2 for roasting, 1 for garnish)
  • 1/2 C broth (I used chicken bone broth)
  • Also needed: braiser or Dutch oven, meat thermometer is optional

Procedure
Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and aromatic, approximately 4 to 5 minutes. Transfer seeds to spice mill and cool. Add coarse salt, peppercorns, and dried crushed red pepper. Grind to medium consistency; you don't want a powder.

Place pork in lidded dish. Rub garlic all over pork, then massage in the spice mixture. Cover and refrigerate overnight.

Remove the pork to the counter and preheat oven to 350°F.


In a lidded braiser or Dutch oven, heat 2 T olive oil and add the pork pieces. Brown them on all sides for about a minute each.


Spoon the marinade over the top and place 2 rosemary sprigs in the pan with the pork.  Drizzle with 2 T oil and cover with the lid. Place the pan in the oven and roast pork 20 minutes. If you are using a meat thermometer, check that its internal temperature is at least 145°F.

Transfer pork to cutting board and let it rest for at least 10 minutes before slicing. In the meantime, put the pan over medium heat. Pour in the broth and bring to a boil. Simmer until the sauce is thickened and reduced to a sauce consistency.

Thinly slice the tenderloins. Drizzle with the pan sauce and garnish with another rosemary sprig. Serve immediately though, if you have leftovers, this would make a delicious sandwich.
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more