- 6
Ingredients
- Negroni Vinaigrette:
- 1/2 cup porcini powder (dried porcini ground in a spice grinder)
- 1/2 cup brown sugar
- 1/4 cup red pepper flakes
- 3 tbsp fennel seeds, crushed
- 3-4 pork tenderloins, trimmed
- 1 lb sunchokes, scrubbed
- salt
- 1 lb haircots verts
- 2 tbsp extra-virgin olive oil, plus more
- 4 oz pancetta, cut into 1/4" cubes
- freshly ground black pepper
- 1/2 cup negroni vinaigrette
- 1 cup sweet red vermouth
- 1/4 cup campari
- 1/4 cup orange juice
- 1/4 cup red wine vinegar
- 1 tbsp rosemary leaves
- salt and pepper
- 3/4 cup extra-virgin olive oil
Preparation
Step 1
Make the vinaigrette:
In a small saucepan, combine vermouth, campari, orange juice, vinegar and rosemary and bring to a boil. Reduce heat and boil gently until reduced to 1/4 cup. Season with salt and pepper and remove to cool. Strain into a small bowl to discard the rosemary. Whisk in the oil - mixture will become very thick.
In a small bowl, combine porcini powder, sugar, pepper flakes and fennel seeds, and stir well. Rub mixture on the pork, wrap with plastic and refrigerate for 12 hours or overnight.
Preheat oven to 375.
Spread a thin layer of salt in a baking pan. Add sunchokes in a single layer and completely cover in more salt. Roast for 45 minutes until tender. Remove snchokes from the salt and set aside to cool. Brush salt from sunchokes and slice into 1/4" rounds.
Blanch haircots verts in boiling salted water for 2-3 minutes, then shock in ice bath. Drain and set aside.
Unwrap pork, brush off excess rub and let come to room temperature. Season with salt and drizzle with some oil.
Preheat grill.
Cook tenderloins turning every 4-5 inutes for 13-15 minutes until 135 internal temperature. Transfer to a plate and let rest 10 minutes.
Meanwhile, heat a skillet over medium heat. Add 2 tbsp oil and the pancetta and cook slowly until pancetta has browned and rendered its fat. Add sunchokes and the vinaigrette and toss for 2 minutes. Add the haircots verts and toss until warmed through. Check for seasoning and remove from heat.
Slice tenderloins 1/4" thick and serve with the vegetables.