Pan Roasted Pork Loin with Vin Santo
4 Pork Loin Chops ¾ - 1 inch thick
2 large cloves garlic
½ small bay leaf shredded
¼ teaspoon rosemary
½ teaspoon dried fennel blossom ( this is a spice found in Tuscany may be substituted with ¼ teaspoon crushed fennel seed)
1/8 teaspoon crushed red pepper (optional)
Salt and pepper
8-12 slices smoked bacon
1½ tablespoon butter
½ cup Vin Santo ( or sweet desert wine)
Crush garlic and mix with shredded bay leaf, rosemary, fennel blossom, red pepper, salt and pepper. Wrap bacon around perimeter of pork chop and hold in place with toothpicks. Rub herb mixture onto pork chops. Let sit for one hour or up to one day so flavors can blend and penetrate the meat.
In a large skillet with a lid melt butter over high heat and when it stops foaming add pork chops and cook for two minutes to seal and brown on one side then do the same to the other side. Add Vin Santo and sage leaves cover and cook for seven minutes on LOW heat. The pork chops should just be pale pink in the middle. Remove from pan and put in warmed plate. There should be some juice in the pan. Raise the heat and reduce the liquid to a thin syrup and put a tablespoon or two on each serving.
Grilled Radicchio
2 Heads Radicchio (Note the elongated Treviso type is preferred but the round type found more often in the States and used for salad will work)
Cut heads in half lengthwise and soak or rinse under running water to remove any grit.
Heat grill pan and place radicchio cut side down about 5 minutes until it just starts to brown. Flip over and sprinkle with a little extra virgin olive oil so that it goes between the leaves. As this side browns roll it to one side to brown the other outer leaves then roll to the other side. The more it is cooked the sweeter this will become but you want to keep some of the firm texture for this dish. Serve hot, drizzled with extra virgin olive oil and or a good balsamic vinegar.
Note: If you prefer it cooked more keep turning from side to side to prevent burning.
