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Pork Cassoulet Pizza with Shaved Tenderloin and Pecorino
PORK FOODSERVICE23Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. pork shoulder (diced)
- 3 cups mirepoix
- 1 gal. pork stock
- 1 bunch thyme
- 1 sprig rosemary
- pizza dough (As needed)
- 4 oz. bacon lardons (cooked)
- 2 oz. pancetta (diced and cooked)
- 1 oz. Parmesan cheese (shredded)
- olive oil (To garnish, optional)
- 1 tsp. thyme (minced)
- 1 tsp. rosemary (minced)
- 1 pork tenderloin
- 1 tsp. thyme (minced)
- 1 tsp. garlic (minced)
- olive oil (As needed)
- 4 cups Northern beans
- 2 cups pork stock
- 1/2 cup veal stock (brown)
- 1 sprig thyme
- 2 bay leaves
- salt (To taste)
- pepper (To taste)
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Directions
- 1. For the Pork Shoulder: Braise shoulder in mireproix, pork stock, thyme and rosemary for 6 hours. Pull pork, reserve braising liquid
- 2. For the Pork Tenderloin: Rub tenderloin with herbs and oil, then sous vide until it reaches an internal temperature of 135ºF. Let carryover cook until 145ºF. Rest and then shave
- 3. For the White Bean Purée: Simmer northern beans in pork and brown veal stock, thyme and bay leaves until tender; puree if desired and season with salt and pepper
- 4. To serve: Roll out pizza dough, layer White Bean Purée, pulled Pork Shoulder and Pork Tenderloin. Cook in a 525ºF oven until crust is cooked through. Top with Garnish
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