Ingredients Jump to Instructions ↓

  1. For the Tenderloin:

  2. 2 each pork tenderloin

  3. 1/2 lb. fat back

  4. 1 1/2 lb. pork butt

  5. 1 Pinch of sel rouge (Curing Salt)

  6. 1 teaspoon fennel seed, ground

  7. 1 teaspoon coriander, ground

  8. 1 teaspoon black pepper, ground

  9. 3 cloves of garlic

  10. 3 sprigs of parsley

  11. 1 cup caul fat

  12. For the Farrotto:

  13. 2 1/2 cups Farro

  14. 1/2 piece of fennel, diced

  15. 1/2 piece medium onion, diced

  16. 2 quarts of chicken stock

  17. 3 sprigs of parsley, chopped

  18. 1/2 cup butter, cubed

  19. For the Brussels Sprouts:

  20. 1 cup of cleaned brussels sprouts blanched quickly in water

  21. 1 1/2 cup of thinly slice bacon

  22. 1/4 cup of golden raisins

  23. 1 tablespoon grapeseed oil

Instructions Jump to Ingredients ↑

  1. For Pork Tenderloin:

  2. Clean the Pork Tenderloin and portion the 2 into 6 portions. Chef Di Meglio prepares this dish at Olana using authentic Berskshire pork from D'Artagnan .

  3. Add all other ingredients except for the caul fat. Mix well and grind finely (or, if you're short on time, D'Artagnan has wonderful pre-made sausage ).

  4. Lay out the sausage on a piece of plastic wrap and roll it around the pork tenderloin.

  5. Wrap it lightly in the caul fat to help its keep shape. Cook on a greased baking sheet in a 400 F oven for 12-15 minutes.

  6. Let it rest for 5 minutes and slice.

  7. For Farotto:

  8. In a medium sized pan with a little oil to coat the bottom of the pan add the fennel and onions and cook soft.

  9. Add the Farro to the pan and toast it lightly.

  10. Add the chicken stock. Stir until soft.

  11. When the farro is soft, add the herbs and butter. Set aside to plate.

  12. For the Brussels Sprouts:

  13. In a pan add the oil and start to render the bacon until golden brown.

  14. Add the brussels sprouts and cook until they get a little color and are cooked thoroughly.

  15. Finally add the raisins and continue to cook for 3 more minutes.

  16. Plating: Smear farro on center of plate, spoon aside the brussels sprouts. Lay pork on top and enjoy while hot!


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