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Recipe Thursday-Hatfield’s Pancetta wrapped Pork Loin

Posted on November 9th, 2017 | Posted in Main Course, Recipes

Hatfield’s Pork Tenderloins are very versatile. They are packed 2/1.3# boneless tenderloins to a cryovac. We brined these and then wrapped them in pancetta and baked them until they hit an internal temperature of 140 degrees. The pancetta on top added a nice crunch of saltiness to each bite of pork. Consider this for a possible holiday entree!

Yield 6 Servings
Ingredients
2-1.3# Hatfield Boneless Pork Tenderloins (HTF1171, 10#)

Brine
1/2 cup kosher salt (CQS030, 3#, Diamond Crystal)
1/2 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon juniper berries
1/2 teaspoon whole black peppercorns (CQP071, QT)
1 head of garlic, halved crosswise (00351, 5#)
1 tablespoon of thyme (QCT041, QT)

Roasting Touches
3 tablespoons olive oil (992055, 3LTR)
1/2 tablespoon thyme (QCT041, QT)
1/2 tablespoon rosemary (CQR039, QT)
kosher salt (CQS030, 3#, Diamond Crystal) and pepper (CQP064, GAL)
7 ounces thinly sliced pancetta (441124, 3/3#, Citterio)
2 large carrots chopped (00179, 2/5#)
1 large onion quartered (00691, 50#)
2 cups fingerling potatoes, halved (03363, 10#)

Method
Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic and thyme; stir to dissolve salt and sugar, about 10 minutes. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork tenderloins; cover and chill for 8-12 hours.

Remove pork from brine and sit at room temperature for 45 minutes. Preheat oven to 400 degrees.  In a small bowl, toss 2 tablespoons of olive oil over the vegetables. Season with salt and pepper. Transfer to the roasting pan.

Heat large skillet over high heat.Rub the pork all over with 1 tablespoon olive oil, then sprinkle with thyme, rosemary, salt and pepper. Add the pork to the skillet and sear over until browned, about two minutes per side. Transfer seared pork to roasting pan, on top of vegetables.

Layer on the pancetta, overlapping the layers until the pancetta covers all but the bottom of the pork. Lightly brush the top of the pancetta with olive oil.

Transfer the roasting pan to the oven and roast for 25-30 minutes or until pancetta is crispy and pork is cooked through. We covered the pork for 15 minutes and then uncovered it for the remaining time. Once the pork was done we removed it from the roasting pan and continued to cook the veggies for 10 more minutes.

Slice pork and serve!

Recipe adapted from HalfBakedHarvest.com

Operator Rebates

Posted on November 7th, 2017 | Posted in Operator Rebates

Featured Product-Hormel’s Magnifico Hard Salami

Posted on November 6th, 2017 | Posted in Featured Product, Supplier of the Month

HARD SALAMI STICK

This smoke flavor added hard salami, with a hint of garlic, is made from select cuts of beef and pork. This product features a 3.5 inch diameter.

  • Authentic flavor and appearance.
  • Features an easy peel casing.
  • Blunt ends for maxium slicing yield.
  • Printed casing for brand recognition.
Item # Description Pack
441003 SALAMI-HARD 4.8# 4/4.8#

New Products

Posted on November 3rd, 2017 | Posted in New Products

New Products for the Week of October 30th!

11.3 New Products

Jim’s Cheddar Cheese Cutouts-Amish Buggies,
Footballs, Wine Bottles and More

Operator Rebates

Posted on November 2nd, 2017 | Posted in Operator Rebates

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