Italian Week Day 1 – FILETTO DI MAIALE AL PEPE ROSA

No.89

Beautiful lunch in Chianti, April 2011

Buongiorno! 🙂    This week I am having Italian Week on my Facebook page. 🙂  I have said it many times and maybe you remember that I am very fond of Italy.  One advantageous thing about living in Europe is traveling. It is not so far to travel to other countries, Sweden is so close that we can get there from  my home by car within 2 hours. Nowadays thanks to the budget airlines it is also getting easier to fly, and I am a very glad traveler. Italy offers many things, Roma, Milano, Firenze, Chianti, Venezia, Siena, Montecatini Terme… There are so many places I like to go back in Italy. And if you are a foodie like I am, you will come to one of the world’s food and wine paradise, that I can promise!  So, I hope you will have fun and enjoy one special week of Italy with me.

Tomato and basil, you can’t talk about Italian cooking without them
Insalata Caprese Bento Style 


Yesterday I had a meeting at work and I made these bentos for my boss and colleague. It was the last meeting before the summer holiday season, so we marked it with thanks to the heart and my bentos to the stomach. 




This bento box SHOKADO NOMI from Bento & co is my new addition, it is a great box for a special bento like this, the box is divided into three compartments and here I made :

From left   Zucchini boat with meat sauce (Barchetta di Zucchini), cherry tomatoes with mozzarella cheese, triangle egg omelet (Japanese recipe but three peaks represent the great mountains in Italy!)

Middle compartment has Japanese rice 
Compartment on the right has Spaghetti in tomato sauce, pork tender loin with bacon and rose pepper and I will give you the recipe of this pork dish in this blog post.  


*************************************************************

Pork tender loin with bacon and rose pepper – Filetto di Maiale al Pepe Rosa

Dinner version for 3

– 1 whole pork tenderloin  approx. 800g

– 6 large slices of bacon (Please adjust according to the size of the loin)  


– 35cc  Dry sherry 


– 1 table spoon of butter, melted


– Salt, dry oregano, white pepper, pink pepper

1. Clean the tenderloin. Pat the tenderloin with a paper towel.
Remove the silver skin, it is a membrane on the loin and it is tough to eat.
I have written about the pork silver skin in this blog post  here

2. Slice the tenderloin into 6, season with salt, dry oregano, pepper and pink pepper.
Leave it for 10 minutes.

 

3. Heat the oven to 180C, place the tenderloin on a tray, pour the melted
butter and bake in the oven for 20-30 minutes or until it is baked through.
(it depends on the thickness of the loin).

4. Heat a frying pan and fry bacon. When it is almost cooked, pour in dry
sherry, increase the heat and let it cook.

5. Serve 2 pieces of pork tenderloin on a plate, bacon in between, use the
juice from the meat and bacon as the sauce. Garnish with more pink pepper
corns to decorate.


Buono Appetito!
Rie

 
 
 
 
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