Fresh-Pressed Olive Oil Club
Pressing Report Page 12

Pork Tenderloin Pedro Ximénez

Posted on by The Olive Oil Hunter

This dish takes its name from the exquisitely sweet Pedro Ximénez sherry. Pork tenderloin is an extremely lean cut that will stay juicy with my two-step sear-and-bake method. Thinly slice any leftovers and pile on a crusty roll for lunch the next day.

Ingredients

  • 1 pork tenderloin, between 1 and 1 1/4 pounds
  • 3 tablespoons extra virgin olive oil, divided use
  • 1 1/2 teaspoons fine sea salt
  • 1 tablespoon freshly ground black pepper
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed, peeled, and minced
  • 1/2 cup Pedro Ximénez sherry
  • 1 cup beef stock
  • 1 tablespoon unsalted butter

Directions

Step 1

Preheat the oven to 400°F. Place the tenderloin on a piece of parchment or wax paper. Brush it on all sides with 1 tablespoon olive oil, sprinkle on the salt, then pat on the black pepper.

Step 2

Heat a Dutch oven wide enough to hold the pork over high heat. When hot, add the rest of the olive oil and the pork. Sear the pork on all sides, turning it with tongs every 2 minutes.

Step 3

Cover the Dutch oven and place it in the oven to finish cooking for 10 minutes, or until an instant read thermometer registers 145°F when inserted into the thickest part of the tenderloin. Carefully place the Dutch oven on the stovetop and move the pork to a cutting board to rest while you make the sauce.

Step 4

Turn the heat up to high, add the shallots and garlic to the pan juices, and sauté for about 2 minutes, stirring constantly to avoid scorching. Deglaze the pan with the sherry, using a spatula to get up all the brown bits. Bring to a boil and cook until the sherry is reduced by half. Add the stock and boil it down until it’s reduced, again by half, and thick enough to coat the back of a spoon. Take the pot off the heat and whisk in the butter.

Step 5

Slice the tenderloin into 8 medallions, divide among 4 plates, and spoon on equal amounts of sauce.

Serves 4

Avocado Tuna Salad

Posted on by The Olive Oil Hunter

This twist on tuna salad forgoes mayo for creamy, nutrient-dense avocado (the avocado should be ripe but still somewhat firm). This recipe is also great made with grilled tuna—the next time a fillet is on the dinner menu, consider making a little extra to enjoy this dish for lunch the next day.

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 teaspoon fine sea salt 
  • 1/2 teaspoon freshly ground black pepper
  • 1 Hass avocado, cut into chunks
  • One 5-ounce can chunk light tuna, drained and flaked, or the equivalent amount of grilled tuna 
  • 1 cup cherry tomatoes, halved
  • 3/4 cup canned cannellini beans, rinsed and drained
  • 2 tablespoons minced red onion
  • 4 cups mixed spring greens, arugula, and/or baby spinach

Directions

Step 1

In a large bowl, whisk the olive oil and lime juice. Whisk in the parsley, salt, and pepper. Place half the avocado chunks in the bowl and mash them into the dressing. Gently fold in the rest of the chunks, the tuna, tomatoes, beans, and red onion. 

Step 2

Divide the greens between two bowls and top with equal amounts of the tuna and drizzles of olive oil.

Yields 2 servings

Sherried Carrots

Posted on by The Olive Oil Hunter

The sherry intensifies the natural sweetness of the carrots and creates a rich glaze.

Ingredients

  • 1 pound carrots, scrubbed and peeled as needed
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon sugar
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Pedro Ximénez sherry
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

Cut the carrots on the diagonal into slices about 1/2 inch thick. Place them in a large frying pan and add just enough cold water to cover them. Place over medium-high heat and bring to a rapid boil.

Step 2

Reduce the heat to a low boil and add the olive oil, sugar, salt, and pepper. Cook for about 20 minutes, until almost all the water has evaporated and the tip of a knife easily pierces a few carrots.

Step 3

Add the sherry to the pan and continue cooking until it mostly evaporates and the carrots are nicely glazed. Just before serving, sprinkle with parsley and drizzle with olive oil.

Serves 4

Fave e Cicoria

Posted on by The Olive Oil Hunter

A silken purée of fava beans served alongside braised wild chicory is another Pugliese classic, one we enjoyed at Ai 2 Ghiottoni in Bari with the folks from Fratelli Ruggiero. While it’s possible to find fava beans (dried or frozen) in the US, wild chicory is elusive—dandelion greens are a great stand-in and available at many greengrocers. Note: This recipe includes directions for soaking and peeling the skin from dried favas, but some purveyors sell them already peeled—you might see them labeled as broad beans. If you love chickpeas, they make a tasty substitute.

Ingredients

  • 12 ounces dried fava beans
  • 6 garlic cloves, divided use
  • 1 bay leaf
  • 1 pound chicory or dandelion greens
  • 2 teaspoons coarse sea salt, divided use
  • 6 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 1 teaspoon pepperoncini (crushed red pepper flakes), or to taste
  • 1 teaspoon freshly ground black pepper

Directions

Step 1

Soak the fava beans in a large bowl of cold water overnight. They will triple in size. Drain and rinse them, then peel off their skins with your fingernails (some beans will have a crack, which makes the job easier; for those that don’t, use the tip of a paring knife to make a slit to start you off).

Step 2

Place the peeled favas in a large pot with enough cold water to cover them by 2 inches. Smash 3 garlic cloves with the side of a heavy knife and add to the pot along with the bay leaf. Bring the water to a boil, then lower the heat and simmer until tender, about an hour.

Step 3

While the beans are cooking, make the greens. Trim the stems as needed, rinse the leaves, and boil them in a large pot of water with 1 teaspoon salt until tender, about 5 minutes. Drain.

Step 4

Mince the remaining 3 garlic cloves. Heat a frying pan. When hot, add 2 tablespoons olive oil, the pepperoncini, and smashed garlic, cook for 2 minutes, then add the greens and cook through; keep warm on the stove.

Step 5

When the beans are done, drain them well and transfer to a food processor or high-powered blender. Add in 4 tablespoons olive oil and 1 teaspoon each salt and black pepper and process until smooth and velvety. If the purée is too thin, transfer to a saucepan and place over medium heat to thicken.

Step 6

For each serving, plate a large spoonful of fava purée alongside some of the greens and drizzle both liberally with olive oil.

Serves 4