Perfect Pork Tenderloin

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Spiced Pork Tenderloin in a Red Pepper Cream Sauce...

Spicy Pork Tenderloin in a Red Pepper Cream Sauce

I love this cut, and you will find other recipes using it on here. I often pan fry it and add cream for a quick dish, but last night I wanted something more mouth fizzingly filling. The result was, I have to say this, forgive me (often when I cook a dish I admit I like it or was happy with it) but this I absolutely adored. I mean, I sat there looking at the empty plate afterwards thinking – wow – that was an experience. I felt fulfilled in every sense. It hit every spot there is to hit. It happens only now and again that I cook a dish and I really, really am pleased with it – this was one. Often, I am left thinking – that was good – but….I could do this, I could have done that. It could be improved.

Last night,however, I felt, unlike Mr Jagger, that I had just got satisfaction – big time. Please have a go at this.

Ingredients for 4

Tablespoon each of cumin seeds, fennel seeds and fenugreek.
A grind of pepper, a pinch of dried crushed red chilli
A pinch of dried thyme
A grind of sea salt
500 gm pork tenderloin cut into half inch or 7mm slices
2 small red onions finely chopped
Olive oil and a knob of butter
30 ml dry white wine
About 30 ml of chicken stock
1 red pepper, deseeded and chopped up into smallish squares
150 ml of single cream
Bunch of fresh coriander chopped

Pop all the ingredients numbered 1-4 in a shallow dish and add the pork slices – with you hands get them all coated as much as possible.
In a small frying pan – add a little oilive oil and a little of the butter and fry the peppers and onions together gently until soft and the onions are starting to caramelise slightly – takes about 20 minutes.

In a sauté pan, add the remaining butter and a good splash of olive oil. Once it is hot add the pork – fry for about 5 minutes each side – then remove from the pan and put on a plate to rest.

Deglaze the pan with the white wine and then add the stock. Let it bubble for a while. Add the pork slices then the onion and pepper mix. Add the cream and leave to warm through for about 10 minutes on a gentle heat.You may want to add a little or less cream depending on your taste.

 It should now be looking simply glorious – like a Picasso or a Van Gogh! Swirls of colour! I served it with saffron basmati rice and at the last moment I add small windfalls of the fresh chopped coriander.

By the way, I use a ceramic rice cooker – it never fails – one of my best buys ever, made by Queensberry Hunt.

I hope if you ever get round to trying this dish you are as bowled over as I was. Go on…give it a go!

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Creamy Dreamy Salmon Tagliatelle

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Creamy Dreamy Salmon Tagliatelle

Simple dish – I am sure it is not new to any of you but it is one of our family stand by quick suppers. I love it. They love it . We all love it!

Ingredients for 4:

100 gm of smoked salmon cut into strips
300 gm tagliatelle
25 gm butter
175 gm single cream
Roasted red peppers cut into strips – or you could use them drained from a jar
Flat leaf parsley chopped
A little black pepper

Melt the butter in a frying pan. Add the cream, black pepper and warm through gently for a couple of minutes. Add the salmon and the peppers. (You could do this dish just with either ingredient if you were so inclined of course.) Toss in the drained cooked tagliatelle and the chopped parsley and stir round. You should not need salt but I daresay there are some folk who might want to add a brisk grind of sea salt at this juncture. But not for me – the smoked salmon is salty enough.)

A dreamy dish for a summer evening supper…… or…… salmon chanted evening! (Oh dear…ouch!)

Penne con Sugo di Salsicce….a brilliant mid week dish..

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Penne con Sugo di Salsicce....a brilliant mid week dish..

These tinkers nestling in the dish are from Parsonage Farm…. Tuscan Style sausages ..perfect for one of my kids’ favourite dishes. I first saw this dish eons ago in the first River Cafe book…and it has stayed with me ever since..though it gets a tiddly bit altered each time, depending on how I feel!

Right then, here we go…

2 tbsps Olive oil
5 or 6 Italian spiced fresh pork sausages, meat removed from skins and crumbled (if you can’t get them easily – just use good quality pork sausages)
1 small red onions peeled and chopped.
2 garlic cloves, peeled and chopped.
2 small dried chillies, crumbled or a good tbsp or two of crushed dried chillies.
2 bay leaves
Small handful of fresh rosemary
Large glass of a good red wine

2x 400g tines peeled plum tomatoes, drained.
Sea salt and freshly ground black pepper
120g parmesan, freshly grated – be generous
150ml single Cream
75 gram per person of penne rigate – but this is for folk who may not be hungry or not require seconds – I usually cook a 500gm bag.

Heat the oil in a large pan, and fry the sausage meat, stirring and breaking up the pieces. 

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After the juice from the meat has evaporated and the fat begins to run, add the onion, garlic, chilli, rosemary and bay leaves.

Cook gently for almost 30 mins until the onions are brown. Pour in the wine, increase the heat and cook until the wine evaporates. Now add the tomatoes, lower the heat, and simmer gently until you have a thick sauce, about 45-60 minutes.

Season with salt (and pepper, if the sausages were not spicy), and add the Parmesan and cream.

Cook the penne and then drain well. Add the pasta to the sauce, mix and serve. 

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This is so good..I mean…really truly scrumptiously delicious on a big scale.