FILETTI DI MAIALE BRASATI DEI BORBONI DI SPAGNA

Filetti di Maiale Brasati dei Borboni di Spagna image

Yield serves 6

Number Of Ingredients 18

Ingredients

1 tablespoon coarse sea salt
1/4 cup brown sugar
1 tablespoon juniper berries
1 tablespoon whole black peppercorns
6 whole cloves
3 pounds pork tenderloins, well-trimmed of their skin and fat
5 tablespoons extra-virgin olive oil
2 ounces salt pork, minced to a paste
1 cup moscato or other ambered, sweet wine
2 tablespoons good red wine vinegar
3 ounces pancetta
4 fat cloves garlic, peeled, crushed, and very finely minced
1/2 cup flat parsley leaves
1/3 cup blanched, toasted almonds, finely chopped
1/3 cup toasted hazelnuts, finely chopped
1/3 cup toasted pine nuts, finely chopped
2/3 cup white raisins, plumped in warm red wine
1 1/2 cups heavy cream

Steps:

In a mortar with a pestle, grind the sea salt, brown sugar, juniper berries, peppercorns, and cloves to a coarse powder. Rub the trimmed tenderloins with the spices and permit them to rest for 1 hour.
In a large terra-cotta or enameled cast-iron casserole over a lively flame, warm 2 tablespoons of the oil and melt the salt pork. Add the tenderloins-only those that will fit at one time without touching-and brown them, sealing and crusting the meat well on all sides. Remove them to a holding plate.
Add the moscato and the vinegar, stirring and scraping at the residue, reducing the liquids for 1 minute before lowering the flame and adding the tenderloins. Bring to a quiet simmer and braise the pork for 15 to 18 minutes, only until the meat is beginning to be resilient to your prodding finger.
While the tenderloins are braising, with a mezzaluna or a very sharp knife, mince the pancetta, garlic, and parsley together to a fine paste. In a sauté pan over a medium flame, heat 3 tablespoons of the olive oil and brown the paste in it. Add the almonds, hazelnuts, and pine nuts to the fat, rolling them about and coating them well. Remove the pan from the flame.
When the tenderloins are braised, remove them to a holding plate. Raise the flame under the casserole and add the raisins and the cream, stirring and scraping at the residue, permitting the liquids to reduce for 5 minutes.
Carve the tenderloins on the diagonal into 1-inch-thick slices, laying them on a long, shallow plate, covering them with spoonfuls of the very warm sauce and strewing the whole with the sautéed pancetta, garlic, parsley, and nuts.