Pork tenderloin, also called pork fillet, pork steak, or Gentleman's Cut, is the central spin portion and most tenet part of the animal. What makes this dish Italian, is the dressing over the vegetables.
Filetto di maiale arrosto e verdure (Italian)
Serves 4
Preheat 425ºF/220Cº
after the pork has been marinated
Italian Dressing/condimento italiano:
~make ahead and refrigerate for up to a week~
1 cup (240 ml) red-wine vinegar
5 Tbs. (75 ml) water
1 1/2 Tbs. (32 g) organic sugar
1 Tbs. (5 g) Dijon mustard
1 organic garlic clove
3 tsp. (6 g) each: basil and oregano
dash of pepper
2 cups (480 ml) olive oil
uno 1. Place the pork and 1/4 cup (60 ml) dressing in a plastic bag. Massage the mixture.
due 2. Refrigerate for 4-24 hours.
Pork and Vegetables/maiale e verdure:
Make ahead and refrigerate for up to 5 days~
1 pound (455g) of glass feed pork tenderloin
4 organic carrots, cut in thin slices
2 organic peeled parsnips
1 organic broccoli florets, cut in thin slices
organic cheer tomatoes
3 Tbs. (45 ml) each: balsamic and olive oil
3 tsp. (6 g) Italian seasoning
1 tsp. (2 g) lemon pepper
tre 3. Toss the vegetables with 2 Tbs. (30 ml) oil and Italian seasoning.
quattro 4. Remove the pork and pat dry with paper towels.
cinque 5. In an ovenproof skillet, heat the oil over medium heat.
sei 6. Add the pork and cook until browned on one side, about 3-5 minutes.
sette 7. Turn the pork over and more to the upper rack.
otto 8. Place the vegetables on the lower rack for about 20 minutes.
nove 9. Check the inside temperature of the pork for 145ºF/63ºC.
dieci 10. Serve with organic:
- roasted red potatoes with rosemary and garlic
- zucchini sautéed with butter and garlic
- green beans
- marinated mushrooms
- wrapped asparagus in prosciutto or roasted with balsamic vinegar
- antipasto side dish
- Italian salad
