You are here: Home » Recipes » Berkshire Pork and Speck, Tuscan Cabbage and Salsa Verde Berkshire Pork and Speck, Tuscan Cabbage and Salsa Verde Recipe by Our Cookbook Collection Yield 4 servings PrintEmail Ingredients Salsa Verde:4 bunches parsley, finely chopped1 teaspoon white balsamic vinegar2 -- hard-boiled egg yolks1 -- potato, cooked and peeled1 head garlic, peeled, separated into cloves and finely chopped2 -- white anchovies, chopped -- Olive oil -- Salt and pepperPork:2 -- (6-ounce) pieces of pork tenderloin6 slices speck (smoked prosciutto)6 cups sliced cabbage1 -- leek, julienned1 -- garlic clove, sliced thin20 -- black olives, chopped2 tablespoons Tuscan ham Instructions To prepare salsa verde: In a mixing bowl, add all ingredients except for oil and salt & pepper. Use a whisk to break down the potato and egg yolks until they are all combined. While whisking, start adding olive oil a little at a time until the desired thickness. The sauce should not be runny. Add salt and pepper to taste. Makes 1 quart. To prepare pork: Preheat oven to 400F Heat medium sauté pan, add olive oil and lightly toastgarlic. Add ham and leeks and sauté for 2 minutes. Add 1/2 cabbage. Sauté for 2 minutes. Add remaining cabbage and olives. Sauté until cabbage is completely cooked down and is starting to caramelize Take the speck and lay out flat on cutting board side by side Season pork loin with oil, herbs and salt and pepper. Place on speck and wrap to the edge. Put into cast iron pan and place in oven. Cook 9 minutes, turn over and cook for 5 more minutes. Remove from oven and let rest 5 minutes. To serve: Place 1/2 cup cabbage on each dinner plate. Slice the pork into 4 slices and season with salt and pepper Spoon salsa verde over the top and drizzle with olive oil. Recipe courtesy of Cinque Terre, Portland, Maine.