Italian Olive Oil Producer Bellucci Premium Comments on Pork Tenderloin and Baby Potatoes in a Shallot Butter Sauce Recipe from HamletHub

Italian olive oil producer Bellucci Premium comments on a holiday pork tenderloin and baby potatoes with balsamic, rosemary, and shallot butter sauce recipe.

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Bohemia, NY (PRWEB) December 18, 2013

Bellucci Premium, a high-quality extra virgin Italian olive oil producer, comments on a holiday pork tenderloin and roasted baby potatoes with balsamic, rosemary, and shallot butter sauce recipe.

On December 8th, HamletHub published an article providing a recipe titled “Easy Holiday Recipe: Pork Tenderloin and Roasted Baby Potatoes with Balsamic, Rosemary, and Shallot Butter Sauce.” This recipe calls for 1lb of pork tenderloin, 3 tablespoons of extra virgin olive oil, 1 tablespoon of minced fresh rosemary, ¼ cup of diced shallots, 4 tablespoons of unsalted butter, 3 tablespoons of water, 1 tablespoon of packed brown sugar, ¼ cup of Bristol cream sherry, and 4 cups of sliced baby potatoes.

First, preheat the oven to 400 degrees. Then, heat 3 tablespoons of extra virgin olive oil in a sauté pan until it is almost smoking. Add the tenderloin and sear for about 1 minute, then turn and sear on the other side for another minute. Continue to turn on all sides until it is nicely browned. Place 1 tablespoon of extra virgin olive oil in a medium sauté pan and heat on medium until simmering. Then, add sliced potatoes. Do not stir the potatoes; let them brown on one side and after several minutes, stir and continue cooking for about 5 minutes. Place the pork in a baking pan surrounded by the potatoes and cover loosely with foil. Stick the pan in the oven for about 10 minutes. In the pan used to cook the pork, add 2 tablespoons of butter, 2 tablespoons of extra virgin olive oil, scrape the bottom of the pan to mix in browned bits of pork that stuck to the pan, and add water and brown sugar. Add the shallots and cook over medium heat until caramelized,or for about 5 minutes. Then lower the heat and add sherry, rosemary, and remaining butter. Remove the pork from the oven and let sit covered for 10 minutes. The internal temperature should register 140 degrees. Add all the pork, potatoes and juices to your pan sauce; stir it all together so the potatoes are coated in the sauce. And finally, serve!

Natalie Sexenian, the marketing manager for the high-quality Italian olive oil producer Bellucci Premium, believes that having lean meat on the table and a recipe that contains extra virgin olive oil at its base is a smart, healthy choice for the holidays. “Extra virgin olive oil is packed with many antioxidants and health benefits. It’s a great way to feed your family something delicious that is also good for them.” She adds, “One way to add even more flavor is to use Bellucci Premium’s organic olive oil. It is our sweetest oil!”

Bellucci offers three different types of oil, including an organic option, with a mild peppery flavor and fruity undertones that will satisfy any palate. Bellucci Premium Toscano extra virgin olive oil uses olives that are grown on the beautiful landscapes of Tuscany, and maintained by 3rd and 4th generation farmers. The third type of oil Bellucci produces is the finest 100% Italian extra virgin olive oil, grown in many different regions of Italy.
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