Pork: May 2008 Archives

recipe_Pork.jpg

Submitted by Chef Antonio Ghilarducci

Depot Hotel Restaurant and Garden
Sonoma


This recipe is easily among my favorite ways to prepare pork.  Also, this can be easily adapted for a party of four to a banquet of forty.  The pork loin is slow roasted till moist and tender and served with a lightly sweet sauce and beautiful bitter endive.  This combination makes a truly elegant main course suitable for any meal.  Enjoy!

Serves 6 as a main course


Ingredients

  • 1 3# Piece of Boneless Pork Loin trimmed and tied
  • 12 Heads of Belgian Endive
  • 1 bottle good, but not great Vin Santo
  • 3 Shallots
  • 5 Large Cloves of Garlic, peeled
  • ½#  Shelled Walnuts
  • Good quality olive oil
  • Granulated Sugar
  • Unsalted Butter
  • Kosher Salt
  • Freshly Ground Black Pepper

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