![]() Finely chop trimmings (can be done in food processor, pulsing machine until finely chopped but is better done by hand).ģ. Trim tenderloin of silver skin and fat and remove narrow end and upper lobe at large end. Trim leek, split lengthwise, and wash under cold running water, bending back layers to remove all grit between. Whole thyme sprigs or flat-leaf parsley, for garnishġ.¾ cup dry white wine or dry white vermouth.About 1 cup homemade chicken broth or low-sodium canned broth.½ cup thinly sliced scallions or other slender green onions.¼ cup finely chopped shallots or yellow onion (about 1 small shallot or half a small onion).Pork tenderloin is often not long on flavor, but thyme and prosciutto really bring out the best in it and give it a really lovely fresh spring lift. Rolled Pork Tenderloin with Prosciutto and Thyme Stuffing Regardless of the type you use and how you use it, this herb is the very essence of the season and we ought to enjoy it to the fullest while we can. There are a number of varieties of this herb, but unless you grow your own, the only one you’re likely to find specifically labeled in the market is lemon thyme, which doesn’t exactly taste like lemon, but does have a citrusy tang. If the food is going to marinate for several hours or overnight, use dried instead of fresh thyme in that marinade and save yourself the pain. So, in dishes that do undergo that long simmer, follow my friend’s lead and use dried thyme. In short, going to the trouble of stripping fresh leaves for a long-simmering sauce or stew is a waste of time (no pun intended). I have a young friend who hates stripping thyme leaves so much he uses only dried thyme, saying the price he will pay in flavor is still worth it.īut here’s yet another tip: Once they cook for more than an hour, fresh herbs lose their edge anyway and taste no different from a dried one. ![]() All you have to do is take out the stem and throw it away. ![]() It’ll lend all the flavor it’s going to, and the leaves will start to fall off the stem by themselves, saving you the trouble. If you still find stripping it too tedious for words, then here’s another tip: If the dish simmers for at least half an hour but less than an hour, throw in the thyme stem and all. Well, if they really have a palate sensitive enough to detect bitterness in the minuscule amount of stem that will end up in the pot, then bless their hearts. I’m aware that there are dainty food writers who claim the stem can be a little bitter. There’s no way to make stripping its tiny leaves from its often fragile stems fun.īut here’s a tip: If the stem is tender enough to break when you’re stripping off the leaves, it’s tender enough to chop up and stir into the pot. The fly in the ointment for this herb is that it’s arguably the most tedious of them all to deal with. ![]() It’s also a great match for chicken, pork and shellfish, especially shrimp. It enhances most spring produce, such as asparagus, artichokes, green peas, leeks, scallions and the early yellow squash that are coming into our markets now. In Greece, spring lamb that has fed on wild thyme is a seasonal delicacy, and is for many an essential part of the Easter feast.īut lamb isn’t the only thing that pairs well with this lovely herb. Fresh thyme is surely one of the loveliest flavors of spring.
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