Porchetta-Style Pork Tenderloins with Cornichon Mayo

2 tsp crushed fennel seeds
1 1/2 tsp dried crushed rosemary
1 1/2 tsp dried sage leaves
1 tsp coarsely ground black pepper
1 tsp kosher salt
1/2 tsp red pepper flakes
4 medium garlic cloves minced
6 tbsp olive oil
2 pork tenderloins, about 1 pound each, trimmed of excess fat
Fresh rosemary for garnish
Fresh sage for garnish
1 navel orange cut into 8 wedges for garnish, optional

Cornichon Mayo (Recipe follows.)
Sliced ciabatta or baguette, cut into 3/8 inch thick slices and lightly toasted or grilled

1. Combine fennel seeds, crushed rosemary, sage, black pepper, salt, red pepper flakes, garlic, and olive oil in a food processor. Pulse several times until all ingredients are well blended. Mixture will be thick.

2. Arrange the pork tenderloins in a shallow nonreactive pan (pyrex works well) and brush them on all sides with the herb mixtures. Cover with plastic wrap and refrigerate at least 3 hours or even better overnight.

3. To roast, arrange a rack in the middle of the oven and preheat oven to 375 degrees F.

4. Set a large flameproof roasting pan over medium high heat (you may want to use two burners for this) and when quite hot, add the tenderloins and brown well on all sides, about 5 minutes.

5. Transfer pan to the oven and roast until a thermometer registers 145 degrees, about 15 minutes. Do not overrook; pork should be a light rosy hue when done. Remove pork roasts to racks to cool 15 minutes.

6. Slice the tenderloins on the diagonal into 1/4 inch thick slices and arrange overlapping slices on a platter. Add rosemary and sage sprigs as a garnish, and, if you like, a few orange segments. Serve slightly warm or at room temperature with a bowl of Cornichon Mayo and a basket of toasted, sliced ciabatta or baguette. Serves 6 to 8

Cornichon Mayo

3/4 cup purchased mayo such as Hellman’s
1/3 cup (6 to 9) cornichons, chopped plus 1 1/2 tsp brine from the pickle jar
1 1/2 tsp lemon juice
Generous 1/4 tsp Dijon mustard with grains
1 tbsp chopped chives plus 1 tsp chopped chives for the garnish

1. Stir all ingredients together in a mixing bowl. Taste and add more lemon juice or mustard if needed. (Mayo can be prepared 4 hours ahead; cover and refrigerate.) Transfer mayo to a serving bowl and sprinkle with remaining teaspoon of chives Makes about 1 cup

Copyright Betty Rosbottom 2017