Italian Pork (4)

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The herb crusting of lightly chopped rosemary and sage takes pork tenderloin to another level and it is so easy to prepare.

1 pork tenderloin (mine was smallish and weighed around 1 pound)

2 tbsp. olive oil seasoned with salt and freshly ground pepper

1 tbsp. lightly chopped rosemary – enough so smell is released

1 tbsp. lightly chopped sage – strip leaves away from the tough stem in the middle of the leaf

Mix together seasoned oil and herbs in a roasting tin and roll the tenderloin in in the mixture so it is coated on all sides. Cook in oven at 350 degrees according to weight of the tenderloin.

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Tuscan Pork

photo - Tuscan PorkTuscan Pork

Moving on from Umbrian Chicken, here is Tuscan Pork. I ate something like this in a small restaurant in Italy overlooking the wonderfully unspoilt (because it is protected by Unesco) Tuscan countryside.

Take a tenderloin of pork, pour over some extra virgin olive oil and sprinkle with fresh rosemary (bruise rosemary a bit first so smell is released). Roast in oven until cooked.

Take a can of cannellini beans and cook through.

Take a sprig of fresh sage and tear each leaf into small pieces removing them from the vein that runs down the middle. Then take a slice of prosciutto and tear into small pieces (these amounts will be enough for 2 people)

Pour 1/2 tbsp. extra virgin olive oil into a small skillet/frying pan and when sizzling add sage and prosciutto and cook until crisp.

Serve slices of pork drizzled with its juices (diluted with hot water) accompanied by the cannellini beans sprinkle with the crisp sage and prosciutto.

Depending on how many people