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Chicken Thighs with Smoky Roasted Peppers
Ingredients
- 1 14 to 16-ounce pork tenderloin
- EVOO - Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- Montreal steak seasoning (optional)
- 1 32-ounce container chicken stock
- 1 small orange, zested and sliced
- 1 carrot, coarsely chopped
- 2 large shallots, coarsely chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- A drizzle of honey
- A few peppercorns
- A few sprigs of thyme, finely chopped
- 2 small sprigs of rosemary, finely chopped
- A small handful flat-leaf parsley, finely chopped
- 1 baguette loaf, cut crosswise into 4 pieces, or 4 hoagie rolls (8 inches each), split
Yield
Preparation
Heat the oven on the highest setting to get it hot fast. Coat the pork in EVOO and season liberally with salt and pepper or Montreal steak seasoning. Throw the pork into a baking dish and pop it into the oven. (Roast at 425F for 25 minutes.)
In a saucepan, bring the stock, orange slices, carrot, shallots, garlic, bay leaves, honey and peppercorns to a boil, then simmer for 20 minutes; strain.
Combine the orange zest, thyme, rosemary and parsley.
Thinly slice the pork on a slight angle. Dip the slices in the stock and pile them onto the bottom bread slices. Spoon the orange gremolata on the pork and cover with the bread tops. Serve with remaining stock for dipping.
