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Florentine Roasted Pork (Arista)
This classic Tuscan dish derives its name from the Greek word aristos, meaning “the best.” After one bite, we think you’ll agree. Chef Michael seasons tender brined pork tenderloin with aromatic fennel, pepper, and rosemary, then roasts it to perfection and drizzles it with a savory lemon-garlic-Dijon reduction. He serves a hearty portion atop flavorful mix of roasted potatoes and onions with a side of crisp-tender broccoli. Pour on a little aged balsamic vinegar to add sweet-tart brightness to this hearty and satisfying meal.
Nutritional facts
Protein
51g
Carbs
44g
Calories
620
Fat
27g
Ingredients
Rosemary, Coriander Seeds, Extra Virgin Olive Oil, Red Wine Vinegar, Broccoli , Black Pepper, Gum, Xanthan, Preserved Lemons, Dijon Mustard, Fennel Seed, Sugar, Potato, Onion, Kosher Salt, Balsamic Vinegar Reduction, Grapeseed Oil, Granulated Garlic, Shiitake Mushroom, Pork Tenderloin, Lemon Juice, Crushed Red Pepper
Reviews
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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