Italian Grill - Mario Batali [50]
Unwrap the pork, brush off the excess rub, and set aside on a plate to come to room temperature.
Preheat a gas grill or prepare a fire in a charcoal grill.
Lightly oil the grill grate, using a clean rag dipped in oil or a basting brush. Place the tenderloins on the grill and cook, turning every 4 to 5 minutes, for 13 to 15 minutes, or until the center of the meat registers 130° to 135°F. Transfer the tenderloins to a platter and let rest for 10 minutes.
Meanwhile, in a deep 12- to 14-inch skillet or a large pot, heat the olive oil over medium heat. Add the pancetta, reduce the heat to medium-low, and cook, stirring frequently, until caramelized and golden brown, 5 to 7 minutes. Add the Jerusalem artichokes and the vinaigrette and toss over high heat for 2 to 3 minutes, until the artichokes are coated with the sauce and hot. Add the haricots verts and toss until coated and heated through. Season with salt if necessary and with pepper and remove from the heat.
Slice the tenderloins about ¼ inch thick. Arrange the Jerusalem artichokes and haricots verts on a platter and place the sliced pork on top. Drizzle with the sauce remaining in the pan and serve.
A classic Negroni is made with gin, sweet vermouth, and Campari (a type of Italian bitters) and garnished with an orange slice. Without the gin and with the addition of rosemary, the combination makes an unusual and mysteriously flavored saucy thing, which I use to glaze the vegetables served with the grilled spice-rubbed tenderloin. Roasting the Jerusalem artichokes in salt makes them very creamy inside; you can cook them early in the day or even the day before.
NEGRONI VINAIGRETTE
MAKES 1 CUP
1 cup sweet red vermouth, preferably Cinzano
¼ cup Campari
¼ cup fresh orange juice
¼ cup red wine vinegar
1 tablespoon fresh rosemary leaves
Kosher salt and freshly ground black pepper
¾ cup extra-virgin olive oil
IN A SMALL heavy saucepan, combine the vermouth, Campari, orange juice, vinegar, and rosemary and bring to a boil. Reduce the heat slightly and boil gently until the liquid is reduced to ¼ cup. Season with salt and pepper to taste, remove from the heat, and set aside to cool.
Strain the mixture into a medium bowl; discard the rosemary. Slowly whisk in the olive oil until emulsified and smooth; the vinaigrette will be fairly thick. Adjust the seasoning if necessary. (The vinaigrette can be stored in the refrigerator, covered, for up to 1 week; bring to room temperature before using.)
GRILLED ARISTA-STYLE
PORK LOIN
WITH MILK SAUCE
SERVES 6
3 tablespoons coarse sea salt or kosher salt
3 tablespoons sugar
3 tablespoons freshly ground black pepper
3 tablespoons ground fennel seeds
One 4-pound center-cut bone-in pork loin roast, chine bone removed by the butcher
8 small garlic cloves, lightly smashed
2 tablespoons extra-virgin olive oil
MILK SAUCE
¾ cup extra-virgin olive oil
12 garlic cloves
2 Spanish onions
1 fennel bulb
2 cups whole milk
1 tablespoon fennel seeds
1 teaspoon hot red pepper flakes
Kosher salt and freshly ground black pepper
COMBINE THE SALT, SUGAR, PEPPER, and ground fennel in a small bowl and mix well. Season the pork roast all over with the spice rub, massaging it into the meat and fat. Turn the roast bone side up and, with a thin sharp knife, make four 3-inch-deep incisions into the meat along the bones. Stuff 2 garlic cloves into each incision. Place the pork roast on a platter and let stand at room temperature for 30 minutes.
Prepare a gas or charcoal grill for indirect grilling.
Drizzle 1 tablespoon of the olive oil over one side of the pork roast to moisten the spice mixture, and rub it gently into the mixture so it will adhere to the meat. Turn the roast over