Receta de solomillo de cerdo

Ingredientes

• 2 lb pork tenderloin
• 1 tbsp olive oil (or more if needed)
• 1 tbsp fennel seeds
• 1 tbsp rosemary (chopped, ~10"-12" sprig )
• 1.5 tsp sea salt
• 1.5 tsp freshly ground pepper
• 1 tbsp lemon zest (1/2 a lemon)
• 1/2 cup olive oil
• 2 cup fresh flat leaf parsley (roughly torn, about 1 bunch)
• 1/4 cup Parmigiano Reggiano cheese (grated)
• 1 tbsp fresh rosemary (chopped)
• 1 tsp fennel seeds
• 2 cloves garlic
• juice of 1 lemon
• 1/2 tsp salt (or to taste)
• 1 tbsp lemon zest (1/2 a lemon)

Preparación

1. 1

   Temper your pork by leaving it on the counter while you prepare your dry rub. At the same time, preheat your oven to 400ºF.

2. 2

   Make the porchetta dry rub by mixing the fennel, rosemary, sea salt, pepper, and lemon zest in a small bowl.

3. 3

   Rub your pork tenderloins down with olive oil, then evenly rub the porchetta spice mix on.

4. 4

   Arrange the tenderloins on a rack over a baking sheet, and bake for 20 min or until 130ºF in the middle (see notes). While the pork is baking, make your salsa verde by combining all salsa verde ingredients except lemon zest in a blender. Blend until smooth, then taste and season with extra salt and pepper if needed. Drizzle a splash of olive oil on top and top with the lemon zest.

5. 5

   When the pork is has reached your desired temp, remove and rest for 5 min. Slice, then serve with salsa verde.