Vande Rose Farms Pork Recipe

Season and sear

Pat the pork dry with paper towels. Rub evenly with 2 tsp kosher salt, 1 tsp black pepper, chopped rosemary and minced garlic. Let sit at room temperature for 20 minutes. Preheat oven to 375°F (190°C). Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear the pork on all sides until deeply browned, about 3–4 minutes per side.

Roast

Transfer the skillet (or move the pork to a roasting pan) to the preheated oven. Roast until internal temperature reaches 140–145°F (60–63°C) for medium (approximately 25–35 minutes for a 2 lb roast; use probe thermometer for accuracy). Remove pork to a cutting board, loosely tent with foil and rest 10–15 minutes before slicing (temperature will rise a few degrees). Reserve pan juices for the sherry reduction.

While pork rests in the oven, toss halved tomatoes with 1 tbs olive oil, 1 tsp salt, 1/2 tsp pepper and thyme in a bowl. Spread in a single layer on a rimmed baking sheet. Roast in the oven at 375°F (use space beside or briefly before pork finishes) for 15–20 minutes until edges caramelize and tomatoes soften. Remove and set aside.

Prepare and sweat aromatics

While pork roasts and tomatoes roast, heat 1 tbs olive oil and 2 tbs butter in a large skillet over medium heat. Add sliced leeks and fennel, season with 1 tsp salt and 1/2 tsp pepper. Cook, stirring occasionally, until softened and beginning to color, about 8–10 minutes.

Deglaze and braise

Add the 1/4 cup white wine (if using) to deglaze the pan, scraping browned bits from the bottom. Allow wine to reduce by half, then add 1 cup chicken stock. Bring to a gentle simmer, reduce heat to low, cover and braise until vegetables are tender and liquid is mostly absorbed, about 12–15 minutes. Finish with 1 tsp lemon juice, adjust seasoning to taste. Keep warm until plating.

Make the reduction

Using the skillet that held the pork or a separate saucepan, add the minced shallot and the reserved pork pan juices (if any). Sauté over medium heat until shallot is softened, about 2 minutes. Pour in 3/4 cup dry sherry and 1/2 cup chicken stock and add the thyme sprig. Bring to a simmer and reduce by about two-thirds, until syrupy and coats the back of a spoon, about 8–12 minutes.

Finish the sauce

Remove thyme sprig. Off heat, whisk in 2 tbs cold unsalted butter pieces one at a time until incorporated, then stir in 1 tsp honey (optional) and season with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust balance — a little more stock if too strong, or another teaspoon of honey if too sharp. Keep warm and spoonable.

Slice the rested pork into 1/2-inch thick slices. Spoon a bed of braised fennel and leeks onto each plate, arrange slices of pork on top or beside, and scatter roasted tomatoes around. Spoon the warm sherry reduction over the pork and vegetables. Drizzle with 1 tsp extra-virgin olive oil and sprinkle reserved chopped fennel fronds. Serve immediately.