If you feel like roasting but it always turns out dry and too tough, try this. The Pork tenderloin with lard and pears is prepared quickly and the result is perfect. You will get a very tender roast thanks to the lard, and the pears give a sweet flavor that pairs wonderfully with the pork. Just try it and it will surely become your signature dish, the one that never lets you down!!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 457.36 (Kcal)
- Carbohydrates 13.39 (g) of which sugars 12.65 (g)
- Proteins 21.05 (g)
- Fat 33.29 (g) of which saturated 10.15 (g)of which unsaturated 18.40 (g)
- Fibers 3.68 (g)
- Sodium 249.92 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/3 lb pork tenderloin
- 5.3 oz lard
- 3 Abate pears
- 2 sprigs rosemary
- 5 leaves sage
- 2 leaves bay leaves
- 1 clove garlic
- 1/3 cup dry white wine
- 1 2/3 cup vegetable broth (hot)
- 2 tbsp extra virgin olive oil
Tools
- Kitchen scale
- Mezzaluna (herb chopper)
- Cutting board
- Parchment paper
- Kitchen twine
- Casserole / Roasting pan
- Ladle
Steps
Prepare a chopped mixture with a mezzaluna of rosemary, sage and garlic. Working on a sheet of parchment paper, lay out a bed of thin lard slices. Peel 2 pears, slice them into thin wedges and arrange them neatly over the lard. Place the pork tenderloin in the center, salt it and massage the meat with the herb mixture. Using the parchment paper to help, roll the lard and pears all around the tenderloin.
Tie everything well with kitchen twine and tuck bay leaves and a sprig of rosemary between the ties. Pour the oil into a high-sided pan and brown the tenderloin, turning it often to get color all around. Deglaze with the white wine, let it evaporate, then add the already-salted hot broth. Put the lid on and let cook for 90 minutes over very low heat. Before the liquid dries up, turn off the heat and remove the tenderloin. Peel the remaining pear, cut it into pieces and cook it in the pan juices. Cook a few minutes, leaving it slightly crunchy. Slice the tenderloin, moisten with its sauce and serve surrounded by the pears.
