Slow-Roasted Spice-Crusted Pork
Brined for 24 hours to ensure moistness and rubbed with a flavorful mix of black and red pepper, fennel and coriander seeds, garlic, and rosemary, Chef Michael’s pork tenderloin becomes meltingly tender when slow-roasted—far more so than you might expect from this lean cut. It’s truly sensational. And the accompaniments—sweet-and-sour apple gastrique and a salad of maple-glazed green peas (ask petit pois), spinach leaves, shaved onion, and bacon lardons—take it deliciously over the top.
Nutritional facts
Protein
61g
Carbs
38g
Calories
740
Fat
38g
Ingredients
Rosemary, Coriander Seeds, Extra Virgin Olive Oil, Spinach, Honeycrisp Apple, Pork Loin, Black Pepper, Preserved Lemons, Dijon Mustard, Fennel Seed, Sugar, Onion, Peas, Kosher Salt, Shallot, Mayonnaise, Chicken Base, Granulated Garlic, Apple Cider Vinegar, Bacon, Crushed Red Pepper, Orange Zest, Apple Cider, Canola Oil, Maple Syrup
Reviews
4.0
Based on 214 reviews
Shawn · 06/28/25
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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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