Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
350g pork tenderloin fillet, trimmed
zest and juice of 1 large lemon
3 tbsp plain flour
250g broccoli
300g orzo pasta
1 chicken stock cube
2 tbsp olive oil
2 tbsp capucine capers, drained
50g soft unsalted butter
¼ x 28g pack flat-leaf parsley, leaves finely chopped
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Cut the pork fillet into slices about 1cm thick. Lie them between 2 sheets of clingfilm and gently bash out toabout 2-3mm thick using a rolling pin.Mix half the lemon zest with 2 tablespoons of flour, agenerous pinch of salt and some freshly ground black pepper on a plate. Dip the pieces of pork in the flour to coat well.
Chop the broccoli. Cook the orzo in boiling salted water, into which you have crumbled half the stock cube, for 7 minutes. Add the broccoli and cook for a further 3 minutes until al dente.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan on a medium-high heat. Add half of the pork and cook for 2 minutes on the first side; flip and cook for another minute. Remove to a plate, cover with foil to keep warm, and repeat with the remaining oil and pork.
Orzo is a rice-shaped pasta – alternatively, you could use any shape of pasta that you prefer
Once all the pork is out of the pan, make the other half of the stock cube up to 300ml stock with boiling water in a jug andgradually pour into the pan, scraping up any golden bits from the bottom. Add the capers and 2tablespoons of lemon juice; simmer for 1 minute.
Drain the broccoli and orzo, and toss with15g of the butter, some seasoning and the rest of the lemon zest and juice.
Mash the rest of the butter with the remaining flour, then whisk this intothe sauce to thicken it slightly. Simmer for 1-2 minutes; stir in the parsley, and spoonover the pork. Serve withthe broccoli orzo.
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He suggests about three minutes per side for a 3/4-inch chop. After searing the pork, transfer it to a plate, put a pat of butter on top of it and let it rest at room temperature for 30 minutes to an hour to let the juices redistribute in the meat. While the meat rests, go ahead and make your sides.
Pork is an integral part of the regional cuisine, often made into sausages or roasted on a spit. Famous dry sausages from the region are lucanica and soppressata. Wild boar, mutton, and lamb are also popular. Pasta sauces are generally based on meats or vegetables.
Italians love their pork! Air-cured meats such as Culatello, Coppa, Pancetta, Guanciale & Lardo are staple delicacies hailing from many regions in Italy.
For most Americans, prosciutto conjures an image of whisper-thin slices of cured pork leg. But in Italy, the term actually encompasses a wide range of hams, all classified as salumi. Most notable is prosciutto cotto, or cooked ham, which is often generously seasoned before it's roasted, boiled, or smoked.
Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).
Brining will pull moisture into the pork so that it's less likely to dry out during the cooking process. A brine is a mixture of water, sugar, and salt. Additional flavors may be added but this would be a basic moisturizing brine.
Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.
As a rule of thumb, for pork well done is 77°C, medium 71°C and medium-rare 63 °C. A pork loin cooked to 'medium' might look a little bit pink in the middle, but that's perfectly all right. In fact, it's great. Some intrepid souls, in search of ever more tenderness and juiciness, might even daret o go a little lower.
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Prep time: 30 mins
