This text is part of the special book Plaisirs
The recipe is taken from the book Mediterranean. Sunny recipes and inspirations. (Vanessa Perrone, Les Editions Cardinal, $40)
“My father prepares his porchetta once a year and on this special occasion, the whole family comes together. This recipe is inspired by the flavors of this culinary tradition, but in a simplified version. The next day, thinly slice the leftover pork and add it to a ciabatta with salsa verde for a delicious sandwich. —Vanessa Perrone
Servings | 6
Preparation time | 20 minutes
Cooking time | 30 minutes
INGREDIENTS
1 C. (15 mL) fennel seeds
3 garlic cloves, coarsely chopped
2 tbsp. (30 ml) rosemary (1 sprig)
4 sage leaves, shredded
½ cup (125 mL) coarsely chopped parsley
½ tsp. 1/2 tsp (2.5 mL) crushed chili
½ tsp. 1/2 tsp (2.5 mL) ground pepper
2 tbsp. (30 ml) extra virgin olive oil
2 pork tenderloins (1 lb/450 g each)
Salt and pepper
10 slices of prosciutto
1 bunch rapini, washed and trimmed
PREPARATION
Place rack in center of oven and preheat to 400°F (200°C) (convection preferred).
In a small skillet over medium heat, toast the fennel seeds for 2 minutes. In a mortar (or food processor), place the toasted fennel seeds, garlic, rosemary, sage, parsley, chili, pepper and olive oil. Grind to obtain a paste. To book.
Slice the pork tenderloins lengthwise without cutting them all the way through, so that they open like books. Open the meat and pound it so that it is of uniform thickness, about 1 cm. Season the inside with salt and pepper, then brush with the herb mixture. Firmly roll up the fillets lengthwise, then wrap them in 5 slices of prosciutto each. Place the fillets in the center of a large baking sheet lined with parchment paper.
In a saucepan, bring salted water to a boil. Blanch the rapini for 1 minute and drain. Place on the baking sheet around the pork and drizzle with olive oil, then season with salt and pepper to taste. Bake for 25 minutes or until a thermometer placed inside the meat registers 160°F (71°C). Wrap the pork in aluminum foil and let rest for 5 minutes before slicing.