Tuesday, 6 November 2012

Pork Tenderloin

I decided that I should probably cook something other than chicken in my fancy oven ;-)
So as I walked through the grocery shop isles I found a nice piece of pork tenderloin (varkenshaas).
I vaguely remember preparing one years ago and it turned out dry and not that good.
Determined to remedy this I bought the pork and headed home.

A quick search online and I found a recipe that seemed easy enough for a sweet marinated pork fillet. The website is called 'love food' so I had high hopes.

It turned out beautifully tender and Heidi loved it too.
The trick is probably marinating the pork, which for once I managed to do.
I served the pork fillet with gravy, roasted pumpkin and brussels sprouts with pancetta.

Here is a copy of the recipe with my changes in italics:

800 g (28.2oz) Pork fillets, trimmed (I used 400g pork fillet) 
1 tbsp Olive oil (I used slightly less)
1 tsp Cornflour
350 ml (12.3fl oz) Chicken stock (I used half a cup hot water)
3 tbsp Freshly squeezed orange juice (I used 1,5 tbsp)
1 tbsp Light soy sauce (I used regular soy sauce)
2 tbsp Maple syrup (I used about 1 tbsp)
1 tbsp Olive oil
1 tsp Grated ginger (I used a dash or two of ground ginger)
2 Garlic cloves crushed (I used 1 clove)
0.5 tsp Chinese five spice (I left this out)

Mix all the marinade ingredients in a large plastic container, add the pork and turn in the marinade to coat all over. Cover and pop in the fridge overnight. (I marinated it for 3,5 hours)
When ready, pre-heat the oven to 180°C (fan), 200°C, gas mark 6.
In a non-stick frying pan add the olive oil, brown the pork fillets on all sides over a high heat. Then transfer to a roasting tray and roast for about 20-30 minutes. When they are ready, wrap in foil and rest for 5 minutes or so.
Meanwhile, mix the cornflour with 2 teaspoons of water and add to the marinade. Using the same frying pan, pour in the marinade mix and let it boil for about 10 minutes. Add the stock and let it reduce down. Sieve. Slice the pork fillets diagonally and pour the sauce over.
Serve with a squash and sweet potato mash and some steamed bok choi or my recipe for sexy spinach. Season on your plate.
For babies and kids; they really like the sweetness but its probably better to keep their portion sauce free.

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