Pork tenderloin with Jerusalem artichokes and Negroni vinaigrette from Italian Grill by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 02, 2011

    p. 179 - We made the pork tenderloin only. A simple rub is made by combining porcini mushroom powder, brown sugar, pepper flakes and crushed fennel seeds. I opted to use fennel pollen in place of the seeds. I halved the rub as we were making just one, large tenderloin. Meat is well covered then wrapped in saran for 12-24 hrs. Ours went for 24. We then grilled ours over charcoal until just cooked. The aromas from the grill were intoxicating, very heady w the earthiness of the porcini and the sweet scent of anise. We loved this dish, the porcini/fennel combination was just lovely on the sweet, tender pork and we enjoyed the slight kick the chili flakes added. I’ll happily make this again. It would make a great company dish for its ease and advance prep. Delicious!

  • L.Nightshade on July 27, 2011

    After rubbing the meat with fennel, pepper flakes, and (pricey) porcini, all we could taste was the pepper flakes. Rather a disappointment there. The sauce never came together properly for me. It is supposed to be thick, but the longer I tried to reduce it, the thinner it seemed to become! I also didn't think the rather sweet sauce worked very well with the green beans. This is the second dish I've made that stipulates placing the meat over beans, and I don't really see the point. Maybe someone told MB he needed to incorporate more vegetables into his dishes. The beans would have worked better as a side with a different treatment. Also, there seems to be a lot of oil in this dish. Pancetta is sauteed in oil, then releases its own fat, then the oily vinaigrette is added. Just a bit too much for me. Full disclosure: I actually cut back on the oil a bit, which may be why my sauce didn't take on the specified texture.

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