August is an exciting time for us at Caputo’s, because our favorite local and seasonal produce pairs perfectly with our favorite crave-able market finds. Barbecues, warm nights, and fun events are still plentiful, and what’s a fun summer evening without delicious goodies to share with your pals? Get these Cravings in your life to enhance your August foodie fun.

CHEESE: Halloumi

Halloumi is an unique cheese in many ways. There’s almost no melting point to speak of, so a quick and hot sear or grill will give slices of halloumi a really delicious, caramelized exterior and firm center. You won’t experience this with any other cheese, and we totally dig that. Try grilling this with some kosher salt and drizzling it with honey. If you really want to get fancy, throw in some charred cherry tomatoes, basil chiffonade, and condiment olive oil. Drooling? Yeah, thought so.

SAVORY: Biellese Finocchiona

This may or not be my very favorite salami—like, ever. Coarsely-ground pork is seasoned primarily with fennel seed, and boy do I have a soft spot for fennel flavors. Cured meat can often feel heavy and overly savory, but Biellese has created a salami that is delicate, sweet, and perfect for snacking on with your favorite summer white wine or beer. Ask your deli monger for thin slices to eat solo or wrap slices around seasoned ricotta and roasted farmers market veggies. Did I mention this is a favorite product from Slow Food USA? Not only is it delicious, but it also embodies all the values we so adore from the Slow Food movement. Three cheers for this salami!

CHOCOLATE: Solstice Limited Edition Solstice Gran Couva (SOLD OUT!)

It’s a chocolate so nice, so well balanced, and so tasty that of course there won’t be enough to go around. Our friends at Solstice have taken these extremely limited cacao beans from Trinidad and coaxed the most fantastic flavors from them. Fresh spice notes and a silky texture make this the ideal chocolate for midnight snacking, or for hiding in your desk. Make sure to get these bars soon, they won’t last long.

We’ve had so much fun trying new recipes out with our beloved fennel pollen in preparation for this week, but it’s time to touch on a classic recipe for today. There are few things in this world that love each other as much as pork and fennel do. It’s a lovely symbiotic relationship that enhances the flavor of high quality pork and the aroma of the fennel pollen. You’ll find various cuts of pork prepared with fennel pollen, seeds, or the entire vegetable across all of Northern Italy, but Piemonte is where I would pinpoint this combination if I had to. Let me tell, those Northern Italians had this figured out. Pork loves fennel and fennel loves pork, it’s just that easy.

Here, we’ll use the pollen as a rub for tenderloin. The longer it can rest on the meat before cooking, the better. I would also suggest cooking the pork until the internal temperature hits 145 degrees. This will keep it from drying out. If you prefer a more well done protein, there’s no shame in a little extra cooking time. We’ll finish this dish with a drizzle of Tuscan condiment olive oil, so that extra hydration will go a long way for a longer cooked loin.

Give this classic a try. The weather is back on the cusp of warming up and this is a good, lighter protein option I love serving alongside farro or a big salad. Enjoy your daily dose of fennel pollen!

Fennel Pollen Pork Loin
Serves 4

• 1 pound pork tenderloin
• 1 clove garlic, thinly sliced
• 4 teaspoons fennel pollen, divided
• 1 ½ teaspoons salt
• Freshly ground black pepper
• 2 tablespoons olive oil, divided
• condiment grade olive oil, like Laudemio

Cut about 4 shallow slits in the tenderloin, lengthwise, and stuff slices of garlic evenly amongst the slits. Combine 3 teaspoons of fennel pollen with the salt and pepper and rub all over the loin along with 1 tablespoon of olive oil.  Allow to sit at least 20 minutes, ideally 1 hour.

Preheat oven to 350 degrees. Heat a cast iron skillet over medium high heat with the remaining olive oil. Brown all sides of the tenderloin, about 2 minutes per side. Move skillet to the oven and bake for about 15 minutes, until internal temperature reaches 140 degrees.

Allow loin to rest about 10 minutes on a cutting board. Slice loin, remove to a serving platter and drizzle with your condiment olive oil of choice.