Porchetta
An Italian roast pork dish that's moist, tender and full of flavor. A traditional Italian dinner served on special occasions and holidays. A porchetta usually is the whole pig slow roasted
this is my version. I use a pork tenderloin, by browning each side in olive oil it seals in all
the natural juices. The pistachio's saltiness and nutty flavor enhances this tenderloin. Along with the fennel, garlic, oregano and balsamic vinegar every bite is delicious. I like to serve this dish with roasted potatoes, spinach and bread.
Porchetta
1 1/2 pound pork tenderloin
1/2 cup pistachio's, peeled
4 garlic cloves
1 tablespoon fennel seed
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon black cracked pepper
1 tablespoon balsamic vinegar
5 tablespoons olive oil
1/2 cup vegetable broth
In a food processor blend pistachio's, garlic, fennel, oregano, salt, pepper, balsamic vinegar and 3 tablespoons olive oil.
Butterfly tenderloin to about 1/2 inch thick, coat mixture on top of pork and roll up. Tie with
string or toothpicks to hold it together.
In a large fry pan on medium high heat add 2 tablespoons olive oil and brown pork on all sides.
Put lid on pan and cook in a 425 degree oven for about 15 minutes or until internal temperature reaches 150-155 degrees. If your pan can't go in the oven transfer pork to a baking dish cover with foil.
Cover and let pork rest for 15 minutes before carving. While meat is resting pour vegetable broth in hot pan to deglaze. Stir with wooden spoon to release bits on bottom and simmer about 3 minutes. Strain gravy to remove bits and pour over pork.
An Italian roast pork dish that's moist, tender and full of flavor. A traditional Italian dinner served on special occasions and holidays. A porchetta usually is the whole pig slow roasted
this is my version. I use a pork tenderloin, by browning each side in olive oil it seals in all
the natural juices. The pistachio's saltiness and nutty flavor enhances this tenderloin. Along with the fennel, garlic, oregano and balsamic vinegar every bite is delicious. I like to serve this dish with roasted potatoes, spinach and bread.
Porchetta
1 1/2 pound pork tenderloin
1/2 cup pistachio's, peeled
4 garlic cloves
1 tablespoon fennel seed
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon black cracked pepper
1 tablespoon balsamic vinegar
5 tablespoons olive oil
1/2 cup vegetable broth
In a food processor blend pistachio's, garlic, fennel, oregano, salt, pepper, balsamic vinegar and 3 tablespoons olive oil.
Butterfly tenderloin to about 1/2 inch thick, coat mixture on top of pork and roll up. Tie with
string or toothpicks to hold it together.
In a large fry pan on medium high heat add 2 tablespoons olive oil and brown pork on all sides.
Put lid on pan and cook in a 425 degree oven for about 15 minutes or until internal temperature reaches 150-155 degrees. If your pan can't go in the oven transfer pork to a baking dish cover with foil.
Cover and let pork rest for 15 minutes before carving. While meat is resting pour vegetable broth in hot pan to deglaze. Stir with wooden spoon to release bits on bottom and simmer about 3 minutes. Strain gravy to remove bits and pour over pork.
Chef Chuck you amaze me!! Who are the lucky people that you cook for!!!!???? YUMMY!
ReplyDeleteHi Ginger, I am the lucky one, I do the cooking!!
ReplyDeleteThanks You
I've had trouble posting comments on your other recipes as the word verification wouldn't work for me.
ReplyDeleteThis looks truly succulent. Well done! I must try it.
Those Zeppole are one of my favourites at Christmas and are brought to us by the plateful when we're on the Coast. They drizzle them in honey and even have a Sagra della Zeppola with prizes for the best at Positano.
Hi Scintilla, I will look into the problems, That sounds good with honey, Plus prizes must be fun!!
ReplyDeleteI hope your doing fine, Thank You
Chef Chuck I've been having the same problem witht the word verification.
ReplyDeleteBut on to more important things. That pork looks really good.
Hello Food Hunter, I talked to my webmaster and she is having problems to. This may be a blogspot problem? Yes, the pork was tender and delish!!
ReplyDeleteThank You
This looks like perfection! So delicious.
ReplyDeleteHi Bridgett, You are so kind, take care
ReplyDeleteMmmmm. What a tasty pork recipe. I love all the flavors - especially the fennel seeds.
ReplyDeleteWhat a great idea to add the nuts - I bet that's a great marriage of flavours.
ReplyDeleteLoved your response to Ginger!
(I wasn't the only one with word verification problems then? I'll try again now.)
Hi Pam,I agree the fennel goes very well with pork. Thnaks
ReplyDeleteYes Casalba, I am nuts for nuts!! Please try again. Take care.
ReplyDeleteAbsolutely wonderful!!! So glad I've come to find your wonderful site!
ReplyDeleteHello Lucy Welcome! I am just as happy as you for finding your blogs! I will continue to follow your great cooking, Your photos are wonderful! Thank You
ReplyDeleteOh my heavens! The aroma is permeating right through my computer! This is a wonderful dish to "bring" to La Dolce Vita's annual Festa Italiana...
ReplyDeleteHi Louise, This does smell good when cooked! I think I will check out Festa Italiana. Thanks
ReplyDeleteWonderful, Chuck..as usual!
ReplyDeleteThanks Maryann, Take care.
ReplyDeletethis looks absolutely delicious!
ReplyDeleteYes Ash, It was!!
ReplyDeleteThanks