Berkshire Pork and Speck, Tuscan Cabbage and Salsa Verde

  • Yield: 4 servings


Salsa Verde:
4bunches parsley, finely chopped
1teaspoon white balsamic vinegar
2-- hard-boiled egg yolks
1-- potato, cooked and peeled
1head garlic, peeled, separated into cloves and finely chopped
2-- white anchovies, chopped
-- Olive oil
-- Salt and pepper
2-- (6-ounce) pieces of pork tenderloin
6slices speck (smoked prosciutto)
6cups sliced cabbage
1-- leek, julienned
1-- garlic clove, sliced thin
20-- black olives, chopped
2tablespoons Tuscan ham


  1. 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.
  2. To prepare pork: Preheat oven to 400F
  3. 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.
  4. Sauté until cabbage is completely cooked down and is starting to caramelize
  5. Take the speck and lay out flat on cutting board side by side
  6. 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.
  7. Remove from oven and let rest 5 minutes.
  8. 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.