Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers
Saturated with the flavors of rosemary and sage, these pork tenderloins are a quick interpretation of the popular porchetta found throughout Tuscany and are served at room temperature. Leftover pork can be used in sandwiches or salads.
Ingredients
- 1 Tbs. olive oil
- 2 Tbs. chopped fresh rosemary
- 2 Tbs. chopped fresh sage
- 1 Tbs. fennel seeds, crushed
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 2 pork tenderloins, trimmed, about 1 1/2 lb.
total - 4 garlic cloves, quartered lengthwise
- 4 thin slices pancetta
For the fried capers:
- 1/4 cup capers, drained and patted dry
- 1 Tbs. fine cornmeal
- 1/2 cup olive oil
- Sea salt, to taste
Directions
In a small bowl, combine the olive oil, rosemary, sage, fennel seeds, kosher salt and pepper and mix well. Using the tip of a sharp paring knife, make 8 crosswise incisions 1/2 inch deep evenly spaced along the length of each tenderloin. Insert a garlic quarter into each incision. Rub the rosemary-sage mixture over the tenderloins. Wrap 2 slices of pancetta around each of the tenderloins in a spiral pattern. Place the tenderloins, side by side, in a baking dish. Cover tightly with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
Remove the pork from the refrigerator and let stand at room temperature for about 1 hour before roasting. Preheat an oven to 375°F.
Transfer the tenderloins to a small roasting pan and pat dry with paper towels. Roast until an instant-read thermometer inserted into the thickest part registers 150°F, about 30 minutes. Let cool to room temperature. Remove the pancetta slices and finely chop them. Set aside. (The pork can be prepared up to this point 1 day in advance. If doing so, cover with plastic wrap and refrigerate along with the chopped pancetta until 30 minutes before serving.)
To fry the capers, in a bowl, toss the capers with the cornmeal until lightly coated. In a nonstick fry pan over high heat, warm the olive oil. When it is hot, drop in the capers and fry until golden, 1 to 2 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel to drain. Lightly sprinkle the capers with sea salt.
To serve, thinly slice the pork and arrange on a serving platter. Scatter the fried capers and pancetta over the pork slices. Serves 8.
Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).
Remove the pork from the refrigerator and let stand at room temperature for about 1 hour before roasting. Preheat an oven to 375°F.
Transfer the tenderloins to a small roasting pan and pat dry with paper towels. Roast until an instant-read thermometer inserted into the thickest part registers 150°F, about 30 minutes. Let cool to room temperature. Remove the pancetta slices and finely chop them. Set aside. (The pork can be prepared up to this point 1 day in advance. If doing so, cover with plastic wrap and refrigerate along with the chopped pancetta until 30 minutes before serving.)
To fry the capers, in a bowl, toss the capers with the cornmeal until lightly coated. In a nonstick fry pan over high heat, warm the olive oil. When it is hot, drop in the capers and fry until golden, 1 to 2 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel to drain. Lightly sprinkle the capers with sea salt.
To serve, thinly slice the pork and arrange on a serving platter. Scatter the fried capers and pancetta over the pork slices. Serves 8.
Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).