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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Capicola, commonly known as capocollo in Italy, is a classic cured meat made from pork neck or shoulder, with paprika, spices, and herbs. It is also dry-cured, very thinly sliced, and commonly served as an appetizer or snack.
Italian pork loin 1Kg is a cut of meat that in italian is called Lonza or lombata, it tends to be lean but with a percentage of fat that makes it tasty and suitable to be an ingredient for many recipes.
Necessity is the mother of invention, and the necessity to save food from spoilage using a salt cure gave rise to some of the best Italian pork products ever conceived—prosciutto, pancetta, speck, guanciale, and lardo. At this point, you might be asking yourself, “have they never heard of bacon?
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.
The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone.A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.
While pork loin offers a larger size, robust flavor, and versatility in cooking methods, pork tenderloin boasts tenderness, lean meat, and a milder taste.
Pork loin (also called center loin roast or a pork center rib roast) is a lean and tender cut that features a juicy fat cap. It's large, wide and thick, and it's generally sold as a boneless roast to make it easier to slice after cooking.
Guanciale (Italian: [ɡwanˈtʃaːle]) is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Guanciale.
Pancetta comes from the Italian world "pancia" which means belly (pork).Guanciale on the other hand comes from "guancia" which is means cheek (pork). The production of the two meats is also different as they require different spices and maturing periods.
In the Upper Midwest porchetta, more often spelled "porketta", was also introduced by Italian immigrants to the iron ranges of Minnesota and Michigan. Porketta remains a popular local dish in towns such as Hibbing, Minnesota, with distributors such as Fraboni Sausage.
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Prep time: 30 mins
