This is a plate built around softness. The pork stays juicy, the sauce keeps things bright, and the purée is there to slow everything down.
Difficulty
Moderate
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Servings
4 servings
Ingredients
Instructions
- Start with the porcini.
- Cover them with hot water and set aside.
- Let them soften while you do the rest.
- Season the pork with 1 tsp of the salt and ½ tsp of the pepper.
- Heat 2 tbsp of the olive oil in a wide pan.
- Brown the pork gently on both sides.
- Lower the heat.
- Cover loosely and cook until just tender.
- Move the meat to a warm plate.
- Use the same pan.
- Add the remaining 1 tbsp olive oil.
- Drop in the onion.
- Let it soften.
- Add the garlic.
- Stir briefly.
- Pour in the tomatoes.
- Chop the porcini and add them along with a splash of their soaking liquid.
- Simmer slowly.
- Stir in the herbs.
- Season with ¼ tsp salt and ¼ tsp pepper.
- Keep warm.
- Boil the potatoes in salted water, using the remaining ¼ tsp salt.
- Cook until very soft.
- Drain well.
- Mash with the butter and warm milk.
- Season with the remaining ¼ tsp pepper.
- The texture should stay loose, not stiff.
- Slice the pork.
- Spoon the tomato herb sauce over the top.
- Serve with the porcini potato purée on the side.
Typical Mistakes to Avoid:
Cooking the pork too fast dries it out.
Skipping the resting moment makes it lose its juices.
Over-reducing the sauce hides the herbs.
More ideas: Nut-Crusted Chicken with Balsamic Sauce and Beet Salad, Chicken Saltimbocca with Caper Butter and Grilled Carrots, Grilled Salmon and Zucchini Skewers
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