Saddleberk Farms Pork Recipe

Prep and sear pork

Remove pork from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp black pepper. Preheat oven to 400°F (205°C). In a large ovenproof skillet or roasting pan, heat 2 tbs olive oil over medium-high heat until shimmering. Add pork, fat side down, and sear without moving 3–4 minutes until deeply browned. Turn and sear remaining sides 2–3 minutes. Add 2 tbs butter, thyme sprigs, and smashed garlic to the pan and spoon melted butter over the pork for 1 minute.

Roast pork

Transfer skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C) for medium (about 18–28 minutes, depending on thickness). Remove pork to a cutting board, tent loosely with foil and rest 10–12 minutes (temperature will rise a few degrees). Reserve pan drippings for the sauce.

While pork roasts, toss halved tomatoes with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp sherry vinegar on a rimmed baking sheet cut-side up. Roast in the 400°F oven alongside the pork for 18–22 minutes until edges caramelize and they are slightly collapsed. Remove and finish with chopped parsley. Keep warm.

About 15 minutes before the pork is done, heat 1 tbs olive oil and 1 tbs butter in a wide sauté pan over medium heat. Add sliced fennel and leeks, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and sauté 4–5 minutes until they begin to soften and edges color.

Deglaze the pan with 1 tbs dry white wine or sherry, scraping any browned bits, then add 1/2 cup chicken stock. Reduce heat to low, cover partially, and braise gently 8–10 minutes until vegetables are tender but still hold shape. Stir in 1 tsp lemon juice, adjust seasoning to taste, and keep warm until plating.

While pork rests, make the sauce: place the skillet with reserved pan drippings over medium heat (use a separate saucepan if drippings are scant). Add the chopped shallot and sauté 1–2 minutes until translucent.

Carefully pour in 1 cup dry sherry and bring to a simmer, scraping up browned bits from the pan. Reduce by about half (6–10 minutes) until slightly syrupy. Add 1/2 cup chicken stock and simmer another 3–5 minutes to concentrate flavor.

Off the heat, whisk in the 2 tbs cold cubed butter, 1 tsp thyme leaves, and season with 1/4 tsp salt and 1/8 tsp black pepper to finish the sauce. Strain through a fine mesh sieve into a warm vessel if you prefer a smooth sauce. Taste and adjust seasoning.

Slice the rested pork into 1/2" to 3/4" thick slices. Spoon a little sherry reduction onto each plate, arrange a portion of braised fennel and leeks alongside, and top with 2–3 roasted tomato halves. Fan pork slices over the vegetables, and finish with an extra drizzle of sauce and a small sprinkle of chopped parsley if desired.