Roast Pork Tenderloin with Prosciutto and Sage

Like its cousin beef tenderloin, pork tenderloin is a boneless, low-fat, high protein cut of meat. Unlike its cousin, however, pork tenderloin is relatively inexpensive and doesn’t come with a “beefy” price tag. Because of its relatively small size and mild flavor, a pork tenderloin cooks quickly and benefits from flavorful spice rubs or fruity sauces. This recipe calls for some of my favorite herbs and thinly sliced prosciutto to flavor the pork. Tying the mini-roasts with butchers twine secures the prosciutto and sage on the roasts and ensures that they cook evenly. You can do a quick sear on a cast iron skillet and then pop the roasts into a hot oven for a few minutes, or skip the sear and go directly to the oven for about 20 minutes. Pork tenderloin cooks quickly so don’t dry it out by over-cooking it. Flavorful, quick, and easy to prepare, combined with veggies of your choice, or a green salad, this simple recipe makes a delicious weeknight dinner for the family, or it can be served as the elegant main course of a more elaborate meal for guests. I hope you like it.

Roast Pork Tenderloin
Serves 4

INGREDIENTS:

• 1 medium pork tenderloin about 1 pound

• 2 thin slices of prosciutto

• 4 large fresh sage leaves

• 2 cloves of garlic minced or grated to paste with a microplane

• 1 tablespoon olive oil

• salt and pepper

• 1 teaspoon ground dried rosemary and ground fennel seed

PREPARATION:
Preheat the oven to 425 F.

1. Rinse the tenderloin and pat it dry with a paper towel. Fold the tapered end of the tenderloin back on itself so you have a more or less uniform thickness of meat about 10 inches long. Cut the tenderloin in half so you have two small roasts approximately the same length and thickness.

2. Rub the mini-roasts with olive oil and garlic paste. Sprinkle lightly with the rosemary/fennel seed spice mixture and a generous amount of salt and pepper.

3. Lay a slice of prosciutto and two sage leaves on each roast. Tie each roast at 1 ½ inch intervals to secure the prosciutto and sage and maintain the form of each roast.

4. Coat the cooking surface of a cast-iron skillet with a drizzle of olive oil. Place the skillet with the roasts in the oven and roast for about 20 minutes or until the internal temperature of the roasts reaches 145 F. (Note: if you choose to sear the roasts before placing them in the oven, reduce the roasting time by about 5 minutes.)

5. Remove from the oven and tent for 5 minutes before removing the twine and slicing the meat.

Wine pairing: a medium-bodied red wine, or a fruity white wine with body that will stand up to the richness of the dish.

Dry Brined Pork Chops with Caramelized Apple Sage Sauce →

Pork chops often take a bad rap for being difficult to cook turning out dry and tough. Dry brining and grilling thick-cut bone-in pork chops produces juicy, flavorful chops every bit as good as an expensive steak for a fraction of the price as long as you don’t over-cook them! The savory, sweet, and tangy caramelized apple-sage sauce partners perfectly with the pork to make a truly special meal without busting your budget. Serve with buttered noodles and your vegetable of choice or a green salad. Delicious!

Dry Brined Pork Chops with Caramelized Apple Sage Sauce
Serves 4

Ingredients:

• Spice Mix: 1 tablespoon each of dried thyme and rosemary and 2 teaspoons of fennel seed ground in a mortar and pestle or spice grinder.

• 4 bone-in pork chops, 1 or 1 ½ inches thick

• 1 tablespoon extra virgin olive oil

• Dry Brine: 1 tablespoon of Kosher salt + 2 teaspoons black pepper

• 1 tablespoon plain flour

• 1 cup chicken stock

• 1 cup apple cider

• 1 tablespoon apple cider vinegar

• 2 tablespoons butter

• 3 granny smith apples, peeled, cored, sliced into 8 pieces each (quartered twice)

• 1 small shallot chopped

• 1-2 teaspoons Dijon or brown mustard (optional; to taste)

• 1 tablespoon fresh sage leaves, chopped

• 2 teaspoons fresh thyme (1/2 teaspoon dried)

Method:
1. Dry brine the pork chops:
Pat the chops dry with a paper towel and place them on a rack over a paper towel-lined sheet pan. Sprinkle a generous amount of Kosher* salt and pepper on both sides of the chops and place them in the fridge overnight. *Note: the larger crystals of Kosher salt produce a more even, less salty seasoning than regular table salt. If you use table salt, use half as much by weight as you would Kosher salt and sprinkle from about 10 inches above the meat to ensure a more even distribution of salt.

2. Season the chops:
While your grill heats up, brush the chops lightly with olive oil and sprinkle the spice mix over both sides of the chops. Set aside at room temperature while the grill heats up.

3. Make the Apple Sage Sauce:

1. Melt a knob of butter in a cast-iron skillet over medium-high heat. Add the sliced apples and stir occasionally until the apples are browned on both sides. Remove from the heat and set aside in a covered bowl.

2. In the same skillet, over medium heat, add the chopped shallot, stirring until the shallot is translucent and tender. (not brown) Add the vinegar and continue to stir until almost evaporated.

3. Add a bit more butter to the skillet with the shallots and sprinkle the shallots with flour, stirring for about a minute until well mixed and pasty.

4. Combine the cider and chicken stock and slowly add to the shallot roux stirring constantly to create a smooth sauce. Reduce the heat to low, whisk in the mustard until smooth. Add the chopped sage and fresh thyme and bring to a simmer over low heat. Simmer for about 5 minutes.

5. Add the apple slices to the sauce and adjust the salt and pepper. Continue with a slow simmer while you cook the pork.

*Note: you can make the sauce a day ahead and refrigerate. Reheat in a saucepan over medium heat, adding a bit more chicken stock if the sauce is too thick.

4. Grill the pork chops:
Preheat your grill and grill the pork chops over direct heat, with the lid closed, 4-6 minutes per side depending on the thickness, turning once. For juicy pork chops, the chops should still be barely pink in the middle and a meat thermometer registers an internal temperature of 140°F. Alternatively, pan-fry the chops in a grill pan or oiled cast-iron skillet for about 4-5 minutes per side and a meat thermometer registers 140 F, tent and rest the chops for 5 minutes for the juices to set into the meat before serving. Serve with the Apple Sage Sauce, buttered noodles, and your vegetable or salad of choice.

Wine pairing: generally speaking wines with lower tannins like red wines from the Rhone Valley, Beaujolais, and Pinot Noir. For white wines, try food-friendly Viognier or dry Riesling.