Whole Pork Filet

[ambra]

A local recipe is to wrap it in bacon or crumbled sausage, add rosemary, and cover the whole thing in a loaf of bread (like a french stick) and bake it.

It's actually very good. The Bread is the best part. The problem is, the meat tastes almost steamed, making it not really delicious at all, albeit totally tender and edible.

What can I do to make it taste more roasted? Anything? If I give it a really strong sear, will that be lost after baking inside a loat of bread?

OR better yet, does anyone have any good recipes for a whole pork filet that are reallllllly good? I'm not really a fan in the first place. Need something really tasty.

[rotuts]

why not try browning the coated filet first very quickly

then bake on 1/2 of the loaf ( bottom ) and that way the top gets further browing and the 'jus' fills up the bottom bread boat?

Id like to hear about the result and a pic.

[ambra]

You know they sell them already prepared at the meat counter! I'll take a pic of that too.

[rotuts]

after all, this extra work is to add flavor to a cut of meat while tender, is close to tasteless.

beef filet, even well aged , doesnt taste like Roast Prime Rib.

thats where Wellington comes in!

[Blether]

Kind of like a poor man's Wellington, isn't it ? A recipe for which you do sear the meat before encasing it; and which uses a layer of pate (pork liver pate ?) to give richness to complement the lean meat.

Isn't that nice, rotuts ? Great minds thinking alike

Edited December 6, 2011 by Blether (log)

[rotuts]

yah !

will call the 1/2 lower incased Pork Filet ( pate is a very nice idea! ) a Napoleon !

since Wellington and Nap. battled it out and Wellington gets the Full Monte, Nap. only 1/2

[Blether]

Or we could take the footwear angle and have a Pork High-top... or the Pork Jordan ! So many choices.

[Borgstrom]

OR better yet, does anyone have any good recipes for a whole pork filet that are reallllllly good? I'm not really a fan in the first place. Need something really tasty.

I really like a spice-rubbed tenderloin. Create a rub with ancho chile powder, brown sugar, pasilla chile powder, chile de arbol powder, cinnamon, allspice, salt. Coat the tenderloin with the rub and sear off all sides and finish in oven. Serve with an bourbon-ancho sauce and red-pepper sauce. From Mesa Grill cookbook by Bobby Flay.

[ambra]

Your pork is gorgeous....Sadly, I can't get any of those spices in Italy though. The sauces look really good too!!

[Franci]

Your pork is gorgeous....Sadly, I can't get any of those spices in Italy though. The sauces look really good too!!

Ambra, you can get all of those spices from the UK from Seasoned Pioneers or the Spice Shop