I made the most wonderful recipe last night from a new book – The Boston Chef’s Table by Clara Silverstein.  It is a collection of recipes from the best, hottest restaurants in Boston. This recipe was adapted from Paolo’s Trattoria.  It is easy, fun to prepare and foolproof. I served it with risotto and loved it so much I could repeat it next week.


THE BOSTON CHEF’S TABLE: THE BEST IN CONTEMPORARY CUISINE

By Clara Silverstein (Globe Pequot, $24.95)


PORK WITH MARSALA AND JUNIPER BERRIES

Serves 4 

1/4 cup plus 3 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh thyme
2 cloves garlic, minced
Salt, to taste
2 pork tenderloins (1 1/2 - 2 pounds each)
2 tablespoons (1/4 stick of butter) unsalted butter, divided
1 small shallot, finely minced
1/2 cup pine nuts
1-2 tablespoons dried juniper berries
1 cup Marsala wine
1 cup beef stock
1 tablespoon cornstarch, dissolved in 1/4 cup cold water
1/4 cup raisins
1/4 cup sun-dried tomatoes (not packed in oil)
Black pepper to taste


 1.            Preheat oven to 450 degrees

2.            In a small bowl, mix together ¼ cup of the olive oil with the thyme, garlic, and salt. Rub this mixture over the pork, making sure to coat all sides. Place in a roasting pan and roast in the oven until the center is pink (130 degrees on a meat thermometer), about 15 to 20 minutes.

3.            Meanwhile, in a medium-size sauté pan over medium heat, heat 1 tablespoon of the butter, the remaining 3 tablespoons of olive oil, and the shallot, pine nuts. And juniper berries.  Sauté until the shallot is translucent and the nuts brown slightly, about 3 to 4 minutes.  Add the Marsala, raise the heat, and bring the mixture to a boil. Cook, stirring constantly, until the liquid is reduced by a third, about 5 to 6 minutes. Remove the pan from the stove and set aside.

4.            In a small saucepan, heat the beef stock to just under a boil. Stir in the dissolved cornstarch and continue stirring until the mixture thickens, about 2 minutes. Return the pine nut mixture to the stove over medium heat. Add the thickened beef stock to the pine nut mixture, plus the raisins and sun-dried tomatoes. Bring to a boil and let simmer until the liquid is reduced by a third, stirring constantly, about 5 to 6 minutes. Remove from the heat. Stir in the remaining tablespoon butter and salt and pepper to taste. Keep warm.

5.            Slice the tenderloin into medallions. Spoon sauce over the top and pass more sauce on the side. Serve with oven-roasted potatoes with rosemary, or rice.