Pork – the “other” white meat, and my latest true love. I’ve always adored pork chops, pork tacos and barbecued rips. Lately this love affair has grown deeper as I’ve developed an unquenchable appetite for pork roasts as well. I like the way the pork roast develops that beautiful, flavorful crust, especially when pan-seared. While I look for a roast that has been trimmed, a little fat is a good thing, adding flavor to both the finished roast and the pan drippings. Pork Roasts and Pork Tenderloins are as awesome and versatility as a beef roast or beef tenderloin. Just remember, a loin and a tenderloin are NOT the same thing.
Oh the versatility of that other white meat, the pork! Pulled pork – love it! Smoked pork – love it! Stuffed pork roast (as in my delicious Genoa Style Stuffed Pork Loin Roast, a share for another day) – what’s not to love about pork? Looking back since the blog began, I’ve shared a number of pork recipes along the way. Tenderloin and chops rank the highest. I don’t think I could pick an all-time favorite. It just seems that you can’t go wrong with pork. The only word of caution – pork can and will dry out if not property attended to – or generously moist and tender with a little TLC.
The recipe for a roasted pork tenderloin that follows is one I picked up at William-Sonoma. Generally speaking, you can’t go wrong with any recipe from William-Sonoma. That said, I feared my own skills. I get nervous anytime I make a pork tenderloin roast – and to quiet my own fears I almost always add liquid to the pan to promote moisture. This recipe did not call for chicken stock in its original form. However; the pan I used just didn’t seem deep enough, the roast itself (in my opinion) sat up too high, exposing the meat to the dry heat of the oven. Also, the potatoes below were going to compete for the meat’s natural juices. Another fear set in. Deep breaths – listen to your inner voice. Add the chicken stock to prime the pot, keep an eye on the meat and seal with foil if necessary to promote moisture to naturally gather. Trust your instincts. That’s what my inner voice whispered. Always, always listen to your inner voice.
The results were marvelous – simply marvelous. Okay, maybe that’s a bit much – all I know with any certainty is that the roast was tender, moist and my guys were raving about dinner. Raving – it doesn’t get any better, does it?
Roasted Pork Tenderloin with Red Potatoes and Leeks
2 lbs. Red potatoes, cut into chunks
2 leeks, white and light green portions
2 tablespoons olive oil
1 teaspoon chopped fresh thyme, plus more for sprinkling
1 teaspoon chopped fresh oregano
2 fresh bay leaves
Kosher salt and freshly ground pepper, to taste
2 1/2 lb boneless pork tenderloin roast, tied with
2 tablespoons garlic powder, divided
butcher twine at 1/2-inch intervals
1/3 Cup Chicken Stock
Preheat an oven to 350 degrees.
Cut ends from leeks, cut length-wise into quarters. In a bowl, stir together the potatoes, leeks, 1 tablespoon of the olive oil, thyme, oregano, bay leaves, salt and pepper.
Sprinkle the pork roast with the garlic powder (about 1 tablespoons per side), rub, then season generously with kosher salt and fresh pepper. (Two or three twists of the mill).
In a large, deep sauté pan over medium-high heat, warm the remaining 1 tablespoon olive oil until just smoking. Add the pork and sear until well browned on all sides, about 8 minutes per side. Transfer to a foil lined plate. Draw up foil and wrap pork to keep warm.
Add the potatoes and leeks to the pan and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Place the pork on top of the potato mixture, add chicken stock and transfer to the oven.
Roast until an instant-read thermometer inserted into the center of the meat registers 145°F and the pork is barely pink in the center, about 45 minutes. Check pork after about 35 minutes. If pork appears to be drying out, turn roast over, cover with foil and continue to cook.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Remove leeks and bay leaves from pan, discard bay leaves, lay leaks on warm serving platter lengthwise.
Carve the pork, arrange on a warmed platter over the leeks and sprinkle with oregano. Surround pork with the red potatoes. Pour any remaining juices from cooking pan over the roast and potatoes. Serve immediately.
Tita Cove and her doctor-husband, Tito Bert traveled frequently between New York and Manila, with a long stop over in San Francisco. I loved those stop overs. It meant Mom and Dad would pile their children into the family station wagon and make the long trip from our little hamlet of Florin in the central valley to the San Francisco coast. Today that same drive, with wide freeways and quick speeds takes about 90 minutes. Back then, we are talking country roads and narrow highways that meandered through sprawling orchards, rich farmlands and finally up over the coastal hills and down into the magical metropolitan city by the bay. I loved looking out the window as mile after mile clicked by, knowing that we would soon be in the city – and we would be treated to a five-star restaurant with real linens on the tables, crystal stemware and more forks than I cared to count. Courses. Meals were always served in courses at these fancy dining establishments. Each course unique, and oh so elegant. I remember one meal in particular. We had just settled into our table with a beautiful view of the shimmering waters of San Francisco Bay when a man in a tuxedo went past our table pushing a dessert cart. Can you imagine? A cart dedicated to desserts! There were all sorts of wonderful pastries and different cheesecakes on his cart that looked divine. I asked Mom if I could try them all. The moment my request left my lips, I knew it was a mistake. Mom was suddenly uncomfortable and embarrassed. I was crushed. The exchange between mother and daughter and the awkwardness that followed was not missed by Tito Bert. (He was a very rigid man with a booming voice who scared the pants off me). From across the table I could feel his scowl. When it came time to order, he surprised me, instructing our waiter to bring the dessert cart by the table for each course. He gave me a wink and said I would be ordering “Ala cart”. I didn’t get the joke at the time, but I do now. More to the point, I learned a valuable lesson. You cannot always judge a book by its cover. But you can judge an Au Gratin Potato by its cheese.
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