Presenting high-quality, fresh dishes at an affordable price, Tender Greens currently has 12 restaurant locations across California and is expected to expand to 20 locations by 2016. Named as one of the fastest growing privately owned small businesses by Inc. Magazine, Tender Greens provides hearty salads, hot plates and artisan sandwiches. There's something for everyone at Tender Greens that tastes good and is good for you, so it's no wonder why first time guests are immediately transformed into longtime fans. In addition to their core offerings, Tender Greens also presents daily specials, created by the executive chef at each restaurant location. Imagined by Executive Chef Rian Brandenburg of Tender Greens' Santa Monica location, you may find a recipe for the Slow Cooked Porchetta Salad below, made with herbs, citrus and fresh cut pork.
The burnt oranges and roasted meat speak to the fall season. The richness of the porchetta goes well with the sweet tang of the Tequila Don Julio Reposado sauce, while burning the oranges adds depth in the same way that barrel aging the tequila does. This sauce would also go well with roasted duck, turkey, or chicken.This recipe is courtesy of Chef Daniel Sharp.
The reason this works as a great tailgating or casual party recipe is that you can do most of it ahead, and also because guests can help assemble their own and even customize. Porchetta sandwiches are best left simple in my opinion, but condiments like a grainy or Dijon mustard and add-ons like some garlicky sautéed greens or caramelized onions would be delicious as well.
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Every Saturday during spring, summer, and fall, Barry and I walk over for lunch at the Brooklyn Flea in Fort Greene — part antiques market, part junk sale, part craft fair, part artisanal food court. It's also great people-watching; aside from a reliably cute crew of scruffy Brooklynites and international tourists, celebs ranging from Martha Stewart to Michael Stipe are regularly spotted poking through the treasures. But the real action for us is in the well-curated street food: fabulous Salvadorian pupusas (thick corn tortillas stuffed with pork, beans, and cheese), brick-oven pizza, sandwiches of brisket and porchetta, and my favorite, approximated here, from Brooklyn's own Salvatore Ricotta. This is a quick and perfect treat, an ideal use for homemade ricotta.
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Chop the herbs, garlic, salt and pepper in a food processor. Add enough olive oil to make a paste. Untie pork loin and lay flat, boned side facing up. spread generously with the herb mixture. sprinkle generously with more pepper. Retie the roast ...
Crisp, crackly skin redolent with the flavor and aroma of rosemary, fennel seed, and garlic encases a moist, flavorful interior that's delicious to the last bite. Serve this porchetta with a hearty side dish such as these Lentils with Herbs and Sun-Dried Tomatoes, which complement the rich fattiness of the pork nicely.