Saddleberk Farms Pork Recipe

1. Season and sear

Preheat oven to 400°F (200°C). Pat the pork loin dry with paper towels. Rub olive oil over the surface, then season evenly with 1.5 tsp kosher salt and 1 tsp black pepper. Tuck thyme sprigs and smashed garlic under and around the loin. Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs olive oil (from the pork amount) and sear the loin on all sides until golden brown, about 2–3 minutes per side.

2. Roast

Transfer the skillet with the seared pork to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads 140°F (60°C) for medium, about 18–25 minutes depending on thickness. Remove the pork to a cutting board and tent loosely with foil. Let rest 10–12 minutes (internal temp will rise to ~145°F). Reserve pan juices for the sherry reduction base.

3. While the pork roasts, arrange halved tomatoes cut-side up on a rimmed baking sheet. Scatter sliced shallot over and drizzle 2 tbs olive oil. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and red pepper flakes if using. Roast in the same 400°F oven alongside the pork for 20–25 minutes until softened, edges caramelized and juices bubbling. Remove from oven and set aside. Keep oven on for pork if done earlier.

4. If tomatoes release a lot of juice, spoon some of the juices into a small bowl to add to the sherry reduction later for extra tomato flavor.

5. While the pork sears or roasts, prepare the vegetables. In a wide skillet over medium heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add the sliced leeks and quartered fennel bulbs, season with 1 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes.

6. Increase heat to medium-high, add 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes. Add 3/4 cup stock, cover, reduce heat to low and simmer gently until fennel is tender when pierced with a knife, about 12–15 minutes.

7. Remove lid, stir in 1 tbs fresh lemon juice and adjust seasoning to taste. If mixture is too wet, simmer uncovered 1–2 minutes to concentrate. Keep warm until plating.

8. While pork rests, make the sherry reduction in the skillet used for searing pork (if nonstick, transfer pan juices to a small saucepan). Place pan over medium heat and add the finely minced shallot. Sauté 1–2 minutes until fragrant and translucent, scraping up browned bits from the pork pan.

9. Add 3/4 cup dry sherry and bring to a simmer. Scrape any browned bits from the pan. Reduce sherry by about two-thirds, until it coats the back of a spoon, about 6–8 minutes.

10. Stir in 1 tsp honey and 1 tsp chopped thyme leaves. Lower heat to off and whisk in 2 tbs cold cubed unsalted butter, one cube at a time, to emulsify and thicken the sauce. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. If desired, stir in a tablespoon of reserved tomato juices to add brightness.

11. Taste and adjust seasoning. Keep warm; the sauce will thicken slightly as it cools.

12. Slice the rested pork into 1/2" thick medallions. Spoon a layer of braised fennel and leeks across the center of each plate. Arrange 3–4 slices of pork on top.

13. Nestle several roasted tomato halves alongside the pork. Spoon the warm sherry reduction over the pork slices and around the plate. Drizzle 1 tbs extra-virgin olive oil over vegetables and meat for shine.

14. Garnish with chopped fennel fronds and microgreens or parsley. Serve immediately.