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Stuffed Pork Tender Loin in Schiaccata Crust

Ingredients:
2 pork tenderloins ounces pancetta, roughly chopped
6 ounces pancetta, roughly chopped
1 jar GarLic it! Twilight Caramelized Garlic, roughly chopped
2 tablespoons Beaufor Dijon Mustard
2 tablespoons Two Snooty Chefs Italianno de Capri Spice Blend
1 recipe Schiacciata Bread (Tuscan Foccacia)

Directions:

  1. Butterfly tenderloins by slicing lengthwise down the center, leaving about 1/4″ connecting meat at the botttom, set aside to come to room temperature.
  2. Cook pancetta for about 10 minutes, until done, but not crispy.
  3. Mix cooked pancetta, GarLic it!, and Dijon together in a small bowl.
  4. Stuff tenderloin with the pancetta mixture by putting the filling into the sliced section. Fold in halves together.
  5. Divide focaccia dough in half. Roll out one-half of the dough on a floured board to about 1/4″ thickness, long and wide enough to cover the tenderloin.
  6. Place stuffed tenderloin in the middle of the dough and fold over sides to overlap, arrange the seam side down and fold ends under and secure. Brush seams with a little water if necessary to get the dough to stick together.
  7. Decorate with a dough braid or dough cut-outs if desired.
  8. Whisk egg in a small dish and brush the tenderloin crust.
  9. Bake in a pre-heated 350 degree F. oven for 30-40 minutes, until crust is golden brown and inside temperature reads 150 degrees F. Remove from oven and let rest for 10 minutes.
  10. Cut in 1″ slices and serve over arugula tossed with olive oil and balsamic vinegar.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

Aboutadmin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture.
Connect with me on Google+

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