Lingta Roast

A species native to Qo'noS, the lingta is a quadruped known for its delicious meat. This roast makes a winning centerpiece for a variety of occasions, while the flavor is sure to please any guest. Best of all, it’s easy to double the recipe and make two tenderloin roasts as seen in the photo.

Ingredients:

For the roast:

  • 2 lb. (1 kg) pork tenderloin, trimmed of any fat
  • 2 pears, halved, cored, and cut lengthwise into slices 1/4 inch (6 mm) thick
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. olive oil
  • 1/4 tsp. smoked paprika


For the Fettran Sauce:

  • 1/2 cup (4 oz./125 g) sugar
  • 1/4 cup (3 oz./95 g) honey
  • 1/3 cup (3 fl. oz./80 ml) apple cider vinegar
  • 1 Tbs. white miso paste
  • 1/2 tsp. dried sage

  • Fresh thyme sprigs for garnish

Directions:

To make the roast, preheat the oven to 375° F (190°C). Line a baking sheet with either foil or a silicone baking mat.

Using a sharp knife, cut vertical slits across the pork almost all the way through to the bottom every 1/2 inch (12 mm) or so. Place a slice of pear into each of these cuts and curl the tenderloin into a decorative shape in the pan. In a small bowl, combine the balsamic vinegar, olive oil and smoked paprika. Baste the pork with the mixture, making sure to get plenty into the cuts.

Transfer the pan to the oven and roast until the pork is cooked through and the pears have softened, about 40 minutes.

While the pork roasts, make the Fettran sauce: In a small saucepan over medium heat, stir together the sugar, honey and a splash of water until the sugar has dissolved. Stop stirring and bring the mixture to a boil, cooking for several minutes until it has turned a rich amber brown color.

Remove the saucepan from the heat and quickly whisk in the vinegar and miso paste, which will cause the sugar to sputter and seize, but keep eating until it is completely combined. Add the sage and allow it to infuse for at least 15 minutes. The mixture will set as it cools, so gently rewarm and strain out the sage. Garnish the pork with thyme and serve with the sauce drizzled over top or alongside in a serving dish. Serves 2 to 4.


Adapted from The Star Trek Cookbook by Chelsea Monroe-Cassel (Gallery Books, 2022)