Arrosto di Maiale with Garlic Whipped Potatoes and Pinot Noir Poached Figs Recipe

Arrosto di Maiale with Garlic Whipped Potatoes and Pinot Noir Poached Figs Recipe
Staff Writer

In this recipe, Andrea Di Loreto, Executive Chef at the Kenwood Inn and Spa, pairs creamy garlic-whipped potatoes and black mission figs, poached in an earthy red wine, with a wild fennel pollen-dusted roast pork tenderloin. It is a flavorful dish that is easy enough to serve for dinner on a weeknight, or that can be dressed up as a part of a beautiful Saturday night dinner party meal.

Ingredients

For the pork:

  • 1 pork tenderloin, preferably from Snake River Farms
  • Salt and pepper
  • Blended oil (75% canola, 25% olive oil). If you don’t have blended oil, you can use olive oil or canola
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 cloves garlic, peeled
  • 2 tablespoons unsalted butter
  • Pinch of wild fennel pollen, for serving
  • ¼ cup white wine and/or butter, to make a pan sauce
  • Mâche, for garnish

For the garlic purée:

  • 1 cup peeled garlic cloves
  • Blended oil (75% canola, 25% olive oil). If you don't have blended oil, you can use olive oil or canola

For the whipped potatoes:

  • 2 Yukon Gold potatoes, peeled
  • ¼ cup sour cream
  • 1 tablespoon garlic purée (see above)
  • ¼ cup warm whole milk
  • Salt and pepper

For the figs:

  • 2 cups Pinot Noir
  • 4 pieces star anise
  • 2 cinnamon sticks
  • 4 sprigs thyme
  • 1 sprig rosemary
  • 2 tablespoon sugar
  • 1 pint black mission figs, halved

Directions

For the pork:

Preheat oven to 450 degrees. Generously season pork tenderloin with salt and pepper. Heat a sauté pan over medium-high heat. Add 1-2 tablespoons of blended oil. Brown pork tenderloin on all sides.

Discard the excess oil, and then add rosemary, thyme, garlic and butter to pan. As butter melts, baste tenderloin with a spoon. Finish in 450 degree oven, turning and basting occasionally.

Cook to medium (pink in center, about 140-150 degrees), then let it rest for 10-15 minutes. While the pork rests, pour off fat in pan, keeping the juices. Add the white wine and/or butter to the pan and deglaze over medium-high heat, scraping up the browned flavorful bits. Reduce the liquids until thickened for a pan sauce.

Sprinkle the pork lightly with wild fennel pollen before slicing.

For the garlic purée:

Place the garlic in a small saucepan. Cover with blended oil. Cook over low heat until garlic is tender and just starting to brown. Drain oil and reserve. Puree garlic until smooth.

For the whipped potatoes:

Cut the potato into uniform pieces. Cover with water in sauce pan. Bring to a boil and reduce heat to a simmer, cooking until tender, about 15-20 minutes. Once cooked, drain thoroughly. Push cooked potatoes through a ricer. Add sour cream, garlic puree, and milk, mixing thoroughly. Season to taste with salt and pepper.

For the figs:

Bring first 6 ingredients to a boil. Pour hot liquid over figs, set aside and let the figs become tender. Cool to a warm temperature, before serving.

To serve, place dollop of potatoes on plate. Add the sliced pork, a poached fig, and drizzle with pan sauce. Garnish with mâche.

Garlic Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Garlic Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.