Here it is - handwritten on a 10-yr old renewal offer from BJ's so who knows where I got it from (newspaper?). 1.5 lb pork tenderloin 1/2C flour 1/2 tsp salt 1/4 tsp black pepper (I just do it to taste but that's what original recipe said) 1 Tbsp olive oil 2 Tbsp shallots (I often omit) 2 cloves garlic (DS likes more) 2/3C balsamic vinegar 1/2C chicken broth 1 Tbsp fresh sage (or 1 tsp dry - I use dry) 1 Tbsp fresh rosemary (we like rosemary so I use 2 tsp or more dry, and lots fresh if I happen to have it) 1 Tbsp fresh thyme (or 1 tsp or so dry) Coat the tenderloin with flour, salt and pepper. Shake off excess. Heat the oil in a ovenproof skillet (I use a Dutch oven) and brown the meat on all sides. Add shallots and garlic, cook 2 minutes. Add vinegar and chicken broth, bring to simmer. Place pan in 350 degree oven, roast 20-25 minutes, basting often (I suppose if you have a Dutch oven with those spikes on the underside of the lid, it's self-basting, but I haven't tried this in a covered pan, and the one I have is rather small). When pork has reached 145-150, remove from oven and sprinkle herbs on top. Baste. Remove to heated platter and slice. Drizzle pan juices over the tenderloin and serve. We like this with potatoes roasted with olive oil, rosemary, and sea salt - may be too much rosemary for some but one of DS's favorite meals. Some carrots thrown in, and steamed green beans with yet more garlic (for him) and butter (for me and DH) - yum! I guess I should go through all my clippings and scribbled recipes like this and put them in a book before I lose them...

Annie, the color looks very similar. I had to guess on amounts because the site, which is the same one as the posted link above, doesn't say how much the pork belly weighed. I was using pieces that weighed between 1 1/2 and 2 pounds. As it turned out, the recipe is very forgiving. I was sparing with the spices the first time, prodigal with them the third, but each pancetta was delicious. I never used sodium nitrate/nitrite when I cure tongue or corned beef either, and believe me, they aren't gray. It's a totally unneccessary chemical as far as I'm concerned.

I made this last weekend and we loved it too. I had homemade applesauce with it. Yum! The best part was that the package of pork had a label on it showing pink pork and a little note indicating that you could now eat pink pork as long as it is cooked to 150. I had to make my Mom read that because she refuses to eat any pork if she sees the slightest hint of pink. This was sooooo tender cooked medium. I loved it. She would only eat the end pieces though. Old habits die hard I guess. The funny thing is that she will only eat her beef very rare so it is strictly a pork thing. And then she always complains that the pork chops I make are too tough. I try to tell her to eat them medium, but noooooo. LOL

If you want to substitute something that may come close to duplicating the Corriander taste, try a small thin (no pith) strip of orange peel or tangerine peel. In Mexico corriander seeds are boiled in sugar syrup for a sweet snack. Cilantro is an intereting herb. The new leaves are cilantro, but when the plant begins to grow and get some height, the leaves change to something very ferny and they don't taste very good anymore. But they do put out those wonderful corriander seeds. Adding about a quarter cup to a pan of apple cider while it is heating adds a very subtle citrus taste. Just strain them out before serving.