For the pork tenderloin, roast covered for 45-60 minutes at 400 covered, with 1 chopped onion, a tablespoon of blue lavendar flowers, a little sage & provencial herbs, salt / pepper, and olive oil. Just before the end, coat with alfalfa honey and remove the cover to glaze. Separately, saute some slices of granny smith apple in a tablespoon of butter until just starting to become tender and just slightly browning on the edges, coat with a couple tablespoons of the honey dripping from the pan. Serve slices of the pork over the apples and drizzle a little bit of the honey sauce over the pork.
To prepare the beans, roast thinly sliced rounds of pancetta at 400 in a little olive oil for about 10 minutes, turning once. The rounds will curl to form a small shallow bowl. Place some additional chopped pancetta in a saute pan and bring to a sizzle for 3 minutes, add a can of cannelini beans and some black pepper, reduce the heat to low and cover, cooking for about 10 minutes. Then add just enough water to coat the bottom of the pan and cook covered for another 10 minutes or so. Serve the beans in the pancetta bowls and garnish with fresh Italian (flat leaf) parsley. Drizzle a few drops of fine balsamic vinegar and serve.
The bruschetta was just something I dreamed up that turned out really well. I served this as an appetizer on valentines day. In a 400F oven, toast a few medium slices of Italian bread for 10-15 minutes after spraying these with olive oil. Place a slice of prosciutto on each crostini. Prepare a tomato concasse by seeding and chopping 4 medium vine ripened tomatoes, flash sauteeing the tomotoes with a little salt and a dash of sugar, in a little extra virgin olive oil. For the foam, blend cup of heavy cream with a 1/4 cup white balsamic vinegar and 1-2 tablespoons of finely grated parmegiano cheese. Whisk by hand or in a mixer until the foam becomes slightly airy. Add the concasse, slightly drained, and top with the foam. It's a sweet and fresh start with a lot of texture.
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16 hours ago
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