Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Pork fillet’

 

Pork tenderloin with madeira & sage

We cooked this just before we went on holidays and were determined not to buy any ingredients that needed used up. We have a huge sage bush in the garden that we definitely under-utilize and there are always bottles of all sorts of beverages lurking in the back of our cupboards. Madeira lasts forever, even when opened which is very useful.

Wine Suggestion: The madeira sauce with the sage is richer than you may expect and we find it works with juicy Côtes du Rhône reds, especially with a good dollop of Grenache. We had an uncomplicated Reserve des Armoiries which was juicy and had hints of Southern French spices made without oak; complimentary and almost celebratory of our impending holiday with its joyful fruit.

Pork tenderloin with madeira and sage – serves 4

  • butter
  • 1 pork tenderloin c. 400g
  • 100ml madeira
  • a small bunch of sage, leaves picked and chopped

Heat the oven to 220C/Fan 200C/Gas 7.

Heat a knob of butter and a splash of olive oil in an ovenproof frying pan. Season the pork and brown really well on all sides to form a crust. Add the madeira then transfer to the oven and cook for 15-20 minutes.

Remove the meat from the pan, cover with foil and leave aside to rest for 10 minutes. Meanwhile, reduce the pan juices with another knob of butter on a low heat, and season.

To serve, cut the pork into thick slices, then dress with the pan juices and lots of chopped sage.

(Original recipe by Alex Szrok in BBC Olive Magazine, May 2016.)

Advertisements

Read Full Post »

Pork with lemon and pinenuts

This was easy to whip up and a really tasty midweek meal.

Wine Suggestion: We’d suggest a crisp light white wine to go with this dish and thought the Dog Point Sauvignon Blanc from Marlborough, New Zealand worked exceptionally well. The Dog Point has a  great depth of flavour while maintaining a real elegance and layers of fine minerality, unlike quite a few other wines from this region which we find unsubtle so we highly suggest seeking out a good example. Other wines that would work would be good Sancerre or Cheverny blanc from the Loire.

Pork with Pine Nuts, Parsley & Lemon – serves 4

  • 500g pork fillet
  • large handful of flat leaf parsley, coarsely chopped
  • seasoned flour
  • 25g pine nuts
  • grated zest of ½ lemon and juice of a whole lemon
  • 1 tbsp clear honey

Cut the pork into 2cm thick slices. Toss in seasoned flour to coat very lightly and shake of the excess.

Heat 1 tbsp of olive oil in a large frying pan and fry the pork in a single layer for a few minutes on each side or until browned. Remove from the pan and keep warm.

Add another tablespoon of oil to the pan and fry the pine nuts until lightly browned. Stir in the lemon zest, juice and honey. Bubble and stir briefly to make a sauce.

Return the pork to the pan and add the parsley. Continue to cook for another few minutes to heat through.

Serve with buttered papperdelle or tagliatelle.

(Original recipe by Mary Cadogan in BBC Good Food Magazine, April 2001.)

 

 

Read Full Post »