Porchetta Pork Tenderloin
I 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.I 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.The 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.