The Skillet Doctor’s Zesty Porchetta
Recipe courtesy of: The Nurse Cooktitioner
Yields 4 Servings
- 2 lb. boneless pork tenderloin, trimmed of excess fat and silver skin
- 1 Tbsp. coarse salt
- 2 Tbsp. fresh parsley, chopped (for orzo and topping the tenderloin)
- 3 Tbsp. canola or good high heat oil
- 1 large shallot, chopped
- 3 cloves of garlic, crushed (for the initial searing)
- 2 medium apples, sliced in medium slices
- 1 medium lemon, use half the juice for the apples
- zest 1 medium lemon, for orzo
- ½ lb. Brussels sprouts, sliced in quarters
- ¼ cup chicken broth
- ¼ cup J. Lohr Estates Seven Oaks Cabernet Sauvignon
- Rest the tenderloin at room temp, pat with olive oil, season with salt and pepper and crushed garlic.
- Heat 2 tablespoons of canola oil in cast iron skillet (we used a #11 Griswold 13”) sear until well browned, about 1 ½ - 2 minutes. Flip and repeat searing on all sides.
- Remove pork from skillet onto platter, cover with foil.
- Preheat oven to 375ºF (190 C).
- Heat the remaining tablespoon of canola oil in the skillet.
- Add the shallot and toss to coat in the oil. Add the apples and Brussels sprouts. Cook until the apples begin to soften.
- Pour the broth and cabernet over mixture and bring to a light simmer.
- Return the pork to the skillet, on top of the apple, shallot and Brussels sprouts mixture. Spoon the cooking liquid over the pork; if needed add ¼ cup more chicken broth. Transfer skillet to preheated oven.
- Bake for about 10 minutes, until the internal temperature reaches at least 145ºF (62 C).
- Meanwhile, prepare your orzo according to directions on package.
- Remove the skillet from oven and let the pork rest for 10 minutes before slicing.
- Serve over a bed of parsley and lemon zest orzo and the apple, shallot, Brussels sprouts mixture.
- Enjoy with a glass of J. Lohr wine
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