Vesuvio- Style Pork T enderloin
Recipes developed by Susan Lamb Parenti
1 tablespoon olive oil
3 medium baking potatoes,
scrubbed, each cut
lengthwise into 6 wedges
2 pork tenderloins, about
2 1/2 inches thick
1 lemon, thinly sliced
1/2 cup frozen peas,
3 large garlic cloves, minced
1 1/2 teaspoons dried
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
Preheat oven to 425°F.
Combine seasoning ingredients. Mix 1 teaspoon of the
seasoning with olive oil; toss with potato wedges.
Spread in a single layer in a shallow baking pan.
Press remaining seasoning evenly onto pork tenderloins;
place in a roasting pan. Place lemon slices around pork.
Roast tenderloins and potatoes, uncovered, for 15 minutes.
Turn potato wedges over. Continue roasting 10-15 minutes longer, or until pork reaches medium ( 155°F) doneness. Remove tenderloins to a carving board; let rest.
Add peas to potatoes; continue roasting until potatoes are
fork-tender, about 5 minutes. Season to taste with salt.
Carve tenderloins into 1/2-inch-thick slices. Serve with
potatoes, peas and lemon slices. Makes 4-6 servings.
Orange-Jalapeño Glazed Back Ribs
3 racks pork back ribs
(about 8 pounds)
Sea salt and pepper
1 18-ounce jar orange
marmalade ( 1 3/4 cups)
1/2 cup chopped, seeded
( 3 peppers)
1/4 cup distilled
4 garlic cloves, minced
1 teaspoon dried
1/2 teaspoon sea salt
Preheat oven to 325°F.
Remove the thin papery membrane from the underside
of rib racks (if present): Slide the tip of a small knife
under the membrane at the third rib and loosen until
you can peel it off. Cut each rack crosswise in half;
season to taste with salt and pepper.
To prepare the glaze, combine all ingredients in a
small saucepan; heat to simmering. Cook, uncovered,
over medium-low heat, stirring occasionally, for 10
minutes. Let cool slightly.
Place ribs in a single layer in 1 large or 2 small roasting
pans. Cover the pans tightly with aluminum foil. Cook
in the oven until the meat is fork-tender, about 1 1/2
hours. Remove ribs from the oven; pour off drippings.
Increase oven setting to 375°F. Brush ribs with glaze.
Return to the oven and cook, uncovered, until the
ribs are glazed, watching carefully, about 10 minutes.
Makes 6 servings.
Tip: To cook ribs on the grill, prepare grill for indirect
grilling. Place ribs on grid over a drip pan (or over off
burners for gas grills). Grill, covered, until the meat is
fork-tender, about 1 1/2 hours. Brush with glaze during
the last 5 minutes.
Note: Wear disposable plastic gloves when handling jalapeño peppers,
and do not touch face or eyes with hands.