For years health conscious chefs have been harping on about the need for consumers to move away from processed foods. While natural products are often expensive, you really do get what you pay for: a product of much higher quality that simply tastes better. The difficulty is that sometimes heritage products, and particularly meat, can be hard to come by. Tender Belly, a Colorado-based heritage pork-producing company, helps to bridge that gap with online ordering and nation-wide shipping.
It’s easy to recommend Tender Belly. Specializing in heritage Berkshire pork, their user-friendly website carries a diverse line of heritage products at a variety of price points. Standouts include thick-cut dry-rubbed uncured bacon, which comes in both maple and habañero varieties (we recommend the subtle but kicky habanero) and racks of Berkshire ribs, which can be purchased either frenched or unfrenched. The high quality ribs are meaty and incredibly flavorful, and produced some of the best pork chops we’ve ever cooked.
It’s worth noting that shipping is expensive, starting at $20, but items arrive quickly via FedEx in insulated boxes, and customer service is excellent. Plus, at $6.75/lb. for osso bucco and $7.55/lb for pork belly, both from Berkshire hogs, it’s not hard to fill your basket.
First published December 2015
Roasted Pork with Rosemary and Sage
Adapted from http://www.seriouseats.com/recipes/2010/04/pork-rib-roast-with-rosemary-and-sage-recipe.html
Ingredients
Ingredients
- •1 bone-in 10- to 12-rib pork loin, removed from refrigeration 45 minutes to 1 hour before cooking to allow to warm to room temperature
- •Kosher salt and freshly ground black pepper
- •1 tablespoon chopped rosemary
- •1 tablespoon chopped sage leaves
- •4 large garlic cloves, peeled and pureed or mashed to a paste
Equipment
- •1 full size rimmed baking sheet
- •1 roasting rack
- •Roasting twine
Preparation
Place the loin with the ribs facing upward and make a 5 to 8 cm (2 to 3 inch) deep incision next to the rib bone, running the length of the loin. Open the flap and rub with a liberal amount of kosher salt and fresh black pepper. Next, rub the rosemary, sage, and garlic on the interior of the flap, taking care to coat the interior evenly. Reassemble the loin by closing the flap and use roasting twine to tie the meat back together (the roast should be tied between every second rib, for a total of approximately 5 to 6 ties). Liberally season the outside of the roast with kosher salt and fresh-ground pepper and rub into the meat.
Pre-heat the oven to 121° C (250° F). Place a roasting rack on a baking sheet and arrange the loin ribs-up on the rack. Roast until the internal temperature measures between 57- 60° C (135-140° F), about 2 hours. Remove the rack from the oven and allow to rest for approximately 10 minutes; meanwhile, raise the temperature of the oven to 260° C (500° F).
Return the loin to the oven and roast until the exterior is crisp and browned, 10 to 15 more minutes. Remove from the oven and let rest for a minimum of 15 minutes.
When ready to serve, transfer pork loin to a carving board and slice between either every rib or every other rib to create the portion desired. Serve immediately, as meat will dry out once sliced.
