If you’re craving a roast but it always turns out dry and tough, try this one. The Pork Tenderloin with Lard and Pears is prepared quickly and yields perfect results. You’ll have a very tender roast thanks to the lard, and the pears provide a sweet flavor that pairs wonderfully with the pork. You just have to try it, and it will surely become your signature dish, the one that never disappoints!
Recipe from 02/01/2018 updated
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- Difficulty: Very Easy
- Cost: Economical
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1.3 lbs pork tenderloin
- 5.3 oz lard
- 3 Abate pears
- 2 sprigs rosemary
- 5 leaves sage
- 2 leaves bay leaves
- 1 clove garlic
- 0.4 cup dry white wine
- 1.7 cups vegetable broth (boiling)
- 2 tbsps extra virgin olive oil
Tools
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- Kitchen Scale
- Mezzaluna
- Cutting Board
- Parchment Paper
- Kitchen Twine
- Casserole
- Ladle
Steps
Prepare a mince with rosemary, sage, and garlic using a mezzaluna. On a sheet of parchment paper, lay down slices of lard. Peel 2 pears, slice them thinly, and arrange them neatly on the lard. Place the pork tenderloin in the middle, season with salt, and massage the meat with the aromatic mince. Using the parchment paper, roll the lard and pears around the tenderloin.
Tie everything together tightly with kitchen twine, and tuck bay leaves and a rosemary sprig into the binding. Pour the oil into a high-sided pot and brown the tenderloin, turning often to color all sides. Pour in the white wine, allow it to evaporate, then add the salted boiling broth. Cover and cook for 90 minutes over very low heat. Before it dries out, turn off the heat and remove the tenderloin. Peel the remaining pear, cut it into pieces, and stir it into the cooking juices. Let it cook briefly, just enough to remain crisp. Slice the tenderloin, drizzle with its juices, and garnish with the pears.
