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Porchetta Pork Tenderloin

20170206_092403-1600x1200I mentioned the other day that porchetta was more a technique than a recipe, here it is with a big pork tenderloin as a starting point.  Youtube is chock full of how-to videos describing butterflying tenderloins.  There seems to be two schools of thought on the proper procedure:  reverse jelly roll slice and sliced like opening a book.  I managed a third way – cut through too far and it becomes two pieces you then have to pound flat and then overlap when rolling.20170206_104016-1600x1200I made a stuffing out of garlic, onion, cornbread, sauteed mushrooms, and crispy bacon plus some of the herbs leftover from my last project – rosemary, sage, and chives.  I processed the stuffing down to not quite a paste and slathered it on.  It really needed the string.20170206_112912-1600x1200The roast was laid on onion slices to help keep it off the bottom of the roasting pan.  It went into a 450 oven for 20 minutes then the temp was lowered to 325 until the internal temps reached 140 degrees, about 40-45 minutes more.  Deglaze the roasting pan with white wine then strain the juices into a sauce pan.  I added chicken stock and the juices that came out of the roast as it rested.  Reduce to thicken or add a corn starch slurry.20170206_113302-1600x1200

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Posted on February 6, 2017, in Fun with Food, JeffreyW, Recipes. Bookmark the permalink. Comments Off on Porchetta Pork Tenderloin.

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