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| Photo: Christopher Baker |
INGREDIENTS:1. 2 tablespoons minced fresh rosemary
2. 4 teaspoons herbes de Provence
3. 4 teaspoons olive oil
4. 2 pork tenderloins (about 2 pounds)
5. Kosher salt, freshly ground pepper
6. 16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto
HOW TO MAKE IT:1. Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork;
2. season with salt and pepper.
3. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together.( Can be made 1 day ahead. Cover and chill.)
4. If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high.
5. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer.
6. Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.
INGREDIENT:1. 225 grams or 1 Cup unsalted butter, room temperature
2. 150 grams or ¾ cup granulated white sugar
3. 160 grams or ¾ cup firmly packed light brown sugar
4. 2 large eggs
5. 1½ teaspoons pure vanilla extract
6. 295 grams or 2¼ cups all-purpose flour
7. 1 teaspoon baking soda
8. ½ teaspoon salt
9. 270 grams or 1½ cups semi sweet chocolate chips
10. 100 grams or 1 cup walnuts or pecans, coarsely chopped (optional)
HOW TO DO IT:1. Preheat oven to 375° F with rack at bottom of oven. Line two baking sheets with parchment paper.
2. Beat the butter until smooth and creamy. Add the white and brown sugars and beat it for about 2 minutes. Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
3. In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, add the chocolate chips and nuts (if using) about half way through mixing.
4. If the dough is very soft, cover and refrigerate until firm (about 30 minutes).
5. For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges.
6. Cool completely on wire rack.
