Arista Pork Tenderloin
- 1 Berkshire Pork Tenderloin, about 1 pound
- 2 garlic cloves, minced
- 3 rosemary sprigs, chopped, plus extra for exterior
- 2 thyme sprigs, chopped
- 1 teaspoon fennel pollen
- Freshly-ground black pepper, to taste
- 1 teaspoon smoked salt
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons Duck and Veal Demi-Glace
- 1/2 cup white wine
Recipe notesThis classic Italian recipe for pork tenderloin stuffed with fragrant herbs by Deana Sidney was inspired by Dario Cecchini, the famous Italian butcher often called the "Michaelangelo of Meat."
- Chop all the herbs and spices together. You should have about 3 tablespoons. Gently slice open the tenderloin so it is flattened (around ½” thick) and put 2/3 of the mixture inside. Fold up the small end and tie the loin together. Rub the rest of the mixture over the outside. Stick extra rosemary in the strings.
- Preheat oven to 425 degrees F.
- Brown the pork in the oil on all sides in an oven-proof skillet for 3-5 minutes. Pick up any stray bits of garlic and set aside… if you leave them in the pan they will burn. Transfer to the oven for about 15 minutes, turning once, till it registers 145 degrees F on an instant-read thermometer. Cut the string and let rest for 5 minutes.
- While the meat is resting, add the demi-glace and wine and scrape up the brown bits in the skillet and add the garlic you had put aside. Pour over the pork to serve.