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Dec. 1st, 2015 03:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, with bonus: Filetto di maiale porchettato in crosta di pane.
Or, "Pork tenderloin with porchetta seasoning baked in bread."
1 lb pork tenderloin
salt to taste
1 long sweet Italian batard
3-4 slices proscuitto or pancetta
1 tsp fennel seeds
1 handful fresh wild fennel
1-2 garlic cloves (Ha! I used... more.)
pepper to taste
1/4 cup lard
Salt the tenderloin and set on the counter to bring it to room temperature.
Slit the bread in the middle and open it as if it were a book, leaving 1 side attached. (Slit down the center, then butterfly, removing a decent amount of bread in the middle to make room for the pork.) Toast the fennel seeds and pulverize with the pepper. Mince the fennel and garlic. Add to fennel seeds and season with salt and pepper. Work 3/4 of this mixture into the lard.
Smear the lard on the open bread, then upholster it with the proscuitto slices. Roll the tenderloin in the leftover herbs/garlic and lay it in the slit bread over the proscuitto. Tighten the bread around the meat and secure everything with butcher twine, as if you were tying a roast.
Bake in a 425 oven for 40 minutes, until the internal temperature of the meat in the middle and center is 140.
What worked: We made this in the 18 Reasons porchetta class. It was fabulous there, and this was my first attempt at home. I wasn't on team pork so I was retconning my understanding a bit. It was good, although not anywhere as good as what we had there.
What didn't: The wife didn't like the bread brown/blackening a bit. I suppose next time I'll wrap it in foil. Since I omitted the wild fennel and didn't use a whole lot of salt, it was underseasoned. It might need a bit more lard as well.
Will I make it again? Absolutely.
Bonus side dish: Cicorie d'inverno in salsa d'acciughe. Or, winter chicory salad with anchovy sauce.
1/4 cup currants
1/4 cup sliced almonds (I used slivered)
4-5 heads chicory (I used a couple small radicchios. Radicchi?)
2 anchovies packed in salt, or a small tin
1 garlic clove
1 lemon
olive oil
salt and pepper
Soak the currants in water and toast the almonds lightly. Clean the chicories, tear the leaves, wash and dry well.
Rinse the salt off the anchovies and separate each anchovy in half from the tail up, removing the spine. Smash and peel the garlic clove. Zest and juice the lemon. Place the anchovies, garlic, zest, and lemon juice in the bowl of a fud processor. Process while adding olive oil in a thin stream until you have a shiny, well-balanced dressing. Adjust salt and pepper as needed.
When ready to serve, drain the chicories and spin to eliminate water. Place in a bowl. Drain the currants and squeeze excess water out. Add in. Pour the dressing over and toss well. Top with almonds.
What worked: This was outstanding. Bitter enough to stand up to a rich meal, yet bursting with umami.
What didn't: I over-toasted the almonds and had to throw away half.
Will I make it again? Definitely in the winter. This would have gone very well with Thanksgiving.
Or, "Pork tenderloin with porchetta seasoning baked in bread."
1 lb pork tenderloin
salt to taste
1 long sweet Italian batard
3-4 slices proscuitto or pancetta
1 tsp fennel seeds
1 handful fresh wild fennel
1-2 garlic cloves (Ha! I used... more.)
pepper to taste
1/4 cup lard
Salt the tenderloin and set on the counter to bring it to room temperature.
Slit the bread in the middle and open it as if it were a book, leaving 1 side attached. (Slit down the center, then butterfly, removing a decent amount of bread in the middle to make room for the pork.) Toast the fennel seeds and pulverize with the pepper. Mince the fennel and garlic. Add to fennel seeds and season with salt and pepper. Work 3/4 of this mixture into the lard.
Smear the lard on the open bread, then upholster it with the proscuitto slices. Roll the tenderloin in the leftover herbs/garlic and lay it in the slit bread over the proscuitto. Tighten the bread around the meat and secure everything with butcher twine, as if you were tying a roast.
Bake in a 425 oven for 40 minutes, until the internal temperature of the meat in the middle and center is 140.
What worked: We made this in the 18 Reasons porchetta class. It was fabulous there, and this was my first attempt at home. I wasn't on team pork so I was retconning my understanding a bit. It was good, although not anywhere as good as what we had there.
What didn't: The wife didn't like the bread brown/blackening a bit. I suppose next time I'll wrap it in foil. Since I omitted the wild fennel and didn't use a whole lot of salt, it was underseasoned. It might need a bit more lard as well.
Will I make it again? Absolutely.
Bonus side dish: Cicorie d'inverno in salsa d'acciughe. Or, winter chicory salad with anchovy sauce.
1/4 cup currants
1/4 cup sliced almonds (I used slivered)
4-5 heads chicory (I used a couple small radicchios. Radicchi?)
2 anchovies packed in salt, or a small tin
1 garlic clove
1 lemon
olive oil
salt and pepper
Soak the currants in water and toast the almonds lightly. Clean the chicories, tear the leaves, wash and dry well.
Rinse the salt off the anchovies and separate each anchovy in half from the tail up, removing the spine. Smash and peel the garlic clove. Zest and juice the lemon. Place the anchovies, garlic, zest, and lemon juice in the bowl of a fud processor. Process while adding olive oil in a thin stream until you have a shiny, well-balanced dressing. Adjust salt and pepper as needed.
When ready to serve, drain the chicories and spin to eliminate water. Place in a bowl. Drain the currants and squeeze excess water out. Add in. Pour the dressing over and toss well. Top with almonds.
What worked: This was outstanding. Bitter enough to stand up to a rich meal, yet bursting with umami.
What didn't: I over-toasted the almonds and had to throw away half.
Will I make it again? Definitely in the winter. This would have gone very well with Thanksgiving.
