Cookalong - #42 Pork
Cookalong #42 ---------- PORK
Posted by wizardnm (My Page) on Mon, Feb 27, 12 at 13:49
jude31 has picked pork for this Cookalong.
I'd like to keep the recipes confined to fresh pork, as we can do ham and bacon as a subject at another time.
We've had some terrific pork recipes posted on the CF over the years, now we can get them all on one thread and some new ones as well.
Thank you jude.
Here is a link that might be useful: Cookalong #41 -Greens, Cooked and Raw Follow-Up Postings:
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Posted by jude31 (My Page) on Mon, Feb 27, 12 at 14:33
This is so scary for me! Thank you Nancy, I hope I can rise to the occasion.
Winter is still with us but spring is not far away. I'm choosing PORK for all the ways we prepare it in the cold months, but looking ahead to spring as well,
Meanwhile I hope to step out of MY comfort zone and learn new recipes and techniques.
I have prepared this recipe several times and it's always well received. I tried to copy the picture but no such luck. I'm sure some of you who are much better with the computer could do so.
Pork Roasted the Way the Tuscan Do
This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch!
2 teaspoons fresh chopped sage 2 teaspoons fresh chopped rosemary 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon fennel pollen* 4 tablespoons extra virgin olive oil 1 pork tenderloin, trimmed 1 loaf crusty baguette
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.
Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
Preheat an oven to 375Â°F. Place the pork on a baking sheet and roast until done, 155Â°F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.
Note: I did not have the fennel pollen and used crushed fennel seeds, instead. I did use the fresh herbs. It smells and tastes soooo good!
*You can buy fennel pollen online from a few sources including: Zingerman's Mail Order, Pollen Ranch, ChefShop.com, and...