It works very well together with some fruity or sweet ingredients and is a perfect party dish.
Preparing pork fillet is easy and fast, but keeping it moist and juicy can be tricky as it tends to try out soon when overcooked.
Just use your kitchen "Sense and Sensibility" you won't be sorry to prepare this "bocatto di cardenale" an ancient Italian expression that refers to a dish so delicious that it's worth to be served to a Cardenal, known in medieval times for their love of good food.
To prepare this tenderloin
1 pork fillet , about 500g
2 sprigs rosemary
1 1/2tablespoon extra virgin olive oil
1 clove crushed garlic
2 tablespoon sweet ground paprika
11/2 tablespoon Dijon mustard
1/2 tablespoon ground cinnamon
1 cup dried, sweet cranberries
Salt and freshly ground black pepper
2 tablespoon extra virgin olive oil to brown the pork
1-2 cups of vegetable broth
With a sharp knife, remove the white,tough membrane from the meat.
Heat olive oil in a medium, heavy pan and brown pork with the rosemary sprig and cranberries all over to seal in the juices.
Heat the oven at high temperature 400 degrees (170C) ,pour the vegetable broth over the meat and roast pork together with cranberries and rosemary only 15 to 20 minutes or until just a hint of pink remains. During the roasting process, pour from time to time the mix of vegetable stock and meat juices over the fillet.
Transfer to a cutting board , remove rosemary and let rest for about 5 minutes before cutting into slices.
If you prefer a richer sauce ,add some cream.
Serve with fresh,green broccoli and tagliatelle cooked al dente.
Serves 5 to 6.
See you next week.
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