The concept of pork with anchovies may not seem obvious, but surprisingly, the Italian culinary canon has quite a few examples. We have included a fantastic recipe below from Southern Italian cookbook author Erica Demane (www.ericademane.com) to inspire you. Our beautiful anchovies from Sicily are perfect for this sumptuous dish.

My Quickie Porchetta
by Erica De Mane

(Serves six)

2 ½ lb. boneless Canadian pork loin with the fat left on, butterflied
2 teaspoons fennel seeds, lightly toasted
1 1/2 teaspoons black peppercorns
4 oil-packed anchovy fillets
4 garlic cloves, peeled

8 large sprigs of rosemary
A few large branches of thyme
Salt
¼ teaspoon smoked Spanish pimenton (smoked red paprika)
Extra virgin olive oil
¼ cup dry white wine, plus a little extra for the sauce

Place the fennel seeds, peppercorns, and anchovies in a mortar and pestle and grind roughly. Transfer this to a small bowl.

Slice the garlic cloves very thinly. Stem all the herbs and give them a rough chop. Add the garlic and herbs to the ground spices. Add a good amount of salt, the smoked pimenton, about 3 tablespoons of olive oil, and the white wine. Mix everything well.

Lay the pork out flat, fat side down. Spread the herb and spice mixture all over the meat, saving some to rub over the outside.

Preheat the oven to 350 degrees.

This recipe comes from Chef Eric Wides at the Institute of Culinary Education. It’s a great savory way to use maple syrup and makes an especially flavorful tenderloin.

Serves 4-6

Ingredients

1 pork tenderloin, about 3 pounds, trimmed and tied
canola oil
salt and pepper
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons maple syrup
1 clove garlic, peeled and smashed
large pinch salt
3 tablespoons butter
1 cup dried apricots,
2 pears, peeled and diced 1”
4 fresh thyme sprigs

Directions

1. Preheat oven to 425.
2. In a small bowl, mix together cider, cider vinegar, maple syrup, garlic and salt.
3. Dry the cleaned pork tenderloin with paper towels and season well with salt and pepper. Heat a large oven-proof sauté pan over medium-high heat. Coat the sauté pan with canola oil and carefully place the pork in the pan.
4. Allow the pork to brown on the first side, then turn to brown all over.
5. Add the butter to the pan, allow it to melt and add the fruit. Stir to coat the fruit.
6. Pour the cider mixture over the pork and fruit and place pan in preheated oven.
7. Roast 10-15 minutes, basting often and stirring the fruit. Test for doneness with and instant-read thermometer, the pork is ready at 145.
8. Remove pan from oven and transfer pork to a cutting board. Transfer fruit and glaze to a serving plate. Slice pork and serve with fruit. Garnish with fresh thyme.

1 pork loin, 7 lbs
2 finely chopped cloves of garlic
2 TB of mustard
2 TB soy sauce
1 tsp of apple cider vinegar
1/4 cup of maple syrup

Stir together and paint it on your Canadian as it roasts. For a little extra zing, add some crushed red pepper or a chopped chili. Roast at 350 for 45 minutes or until a thermometer reaches 165 degrees. Let it rest for ten minutes, then slice and serve.

http://store.heritagefoodsusa.com/boneless-center-cut-canadian-loin—-one-7-lb-roast-p349.aspx

http://store.heritagefoodsusa.com/vermont-maple-syrup—1-liter-bottle—shipping-included-p755.aspx

Check out the amazing things that were done to two our Frenched Ten-rib rack!

This is what Judy had to say about our Heritage pork.

“I couldn’t have been more delighted with my beautiful Heritage crown roast of pork I purchased for the Christmas holiday. Not only did it arrive on time (in fact, a day earlier) but the taste of this pork is something beyond believable. I will never purchase any pork at the regular stores again after tasting Heritage pork.  My guests were raving about the meat as well. I am so pleased to have found you, and you can be certain I will order from you in the near future and beyond.

Regards,

Judy”

Thanks Judy!
Our warmest wishes to you and your family in this New Year.

Sincerely,

The Heritage Team 

Congrats on the successful dinner Chad!

And thanks to you and NYT for the kind mention of Heritage Foods USA in the article.

We wish everyone a great 2011.
Sincerely,

The Heritage Team

by Shana Chock-Goldman

Cooking a Frenched Five-Rib Rack after an eight-hour workday seemed like a daunting task, but working with such tender pork proved to be easier than I thought.  Because the Heritage Duroc rack came basically ready to eat, it took no time throwing together some spices and vegetables to create a rich and hardy meal.

Recipe and pictures after the jump!

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