Wednesday, November 26, 2008
What's Cooking Wednesday -- Filetto di Maiale con Maggiorana
This is an extremely simple and very delicious recipe.
This is a recipe which depends on the quality of the meat. In Piemonte we enjoy extremely high quality veal and pork. Get your butcher, if you have one, to freshly prepare you an entire pork tenderloin.
I have bushes of marjoram growing outside -- you will need at least a cup of finely chopped marjoram for this recipe.
Marjoram, finely chopped
1/4 cup clarified butter
1 pork tenderloin
Cut the pork tenderloin into 5 inch chunks. Roll each piece in the chopped marjoram.
Heat the clarified butter over a medium/high flame. When the butter is good and hot, place the pork chunks in the pan. Saute, turning occasionally, for 8-10 minutes, depending on the diameter of the chunks.
Sprinkle lightly with coarse sea salt and coarsely ground pepper before serving.
I served this with a crusty loaf of bread, fried apples with pancetta and Calvados, and a tossed green salad. It was a wonderful dinner. Here are the apples:
You'll find more What's Cooking Wednesday things over at both shan's place and nyc/caribbean ragazza's blog...