Spiced Pork and Rice

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IMG_5393This super simple supper dish is a perfect way to eat pork tenderloin. You can choose to spice it up as much or as little as you want depending on your tastes and it is a great dish to add your own touches too.

Ingredients for 4

2 tsp olive oil
1 medium red onion, sliced into thin wedges
500g pork tenderloin, trimmed and cut into 1cm slices
50g chorizo sausage, skinned and cut into 5mm slices (optional)
2 garlic cloves, thinly sliced
1 red and 1 orange or green  pepper, deseeded and sliced
100g green beans, trimmed and cut into short lengths
1 tsp ground cumin
1 tsp ground coriander
½ tsp hot chilli powder (or more if you fancy!)
150g easy-cook long-grain rice
750ml chicken stock, made with 1 stock cube
Salt
Black pepper

Method

1. Heat the oil in a large, non-stick deep frying pan or sauté pan. Fry the onion wedges over a medium-high heat for 3 minutes until they’re softened and lightly browned, stirring regularly.
2. Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned. Add the chorizo, garlic, peppers and beans and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil.
3. Reduce the heat to a simmer and cook for 20 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.

This is a great dish for your kids to try out – get them in the kitchen and get them cooking!

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Pork, mushrooms and coriander on a gentle bed of rösti…

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Wow! This is such a fabulous supper dish, perfect for a snowy night in January. It has it all. Texture, aroma, flavours diverse and pretty to boot.

Rösti is great fun to make. You could make an easy one pan version and cut into slices, or as here, make individual portions.

You can also play about with it, adding bacon or onions etc. But true rösti is all Swiss and all potato!

For 4

1 pork tenderloin cut into half cm slices

100 gm mushrooms of choice – sliced – I used chestnut this time round

Bunch of fresh coriander chopped

150 gm sour cream

Tbsp cumin

Tsp of chopped chilli flakes

Olive oil

Slice of butter

Sea salt and black pepper

6 potatoes peeled

Method

Grate the potatoes – either with a box grater or, as I did, being lazy, in a mixer using the grater attachment. Pour the grated potatoes onto a clean cloth, wrap and squeeze water out over the sink. Then add to a bowl with a good sprinkle of sea salt and a grind or two go black pepper. I used a pastry cutter to fill the potato with – slide it carefully onto a board and repeat until you have 2 rösti per person, or, depending on the size of your pastry cutter, one decent sized rösti per person. Leave to one side.

Add oil to a frying pan and when hot, add the pork slices with the cumin seeds and chilli flakes and some sea salt and black pepper. Pan fry for about 5 minutes stirring. Add the mushrooms and continue to stir and fry on a highish heat for 2 minutes, then turn  the heat down to a medium flame. 

Add a splash of oil and the slice of butter to antihero frying pan and when hot, add carefully the rösti. Flatten each slightly and fry without turning for 5 minutes, check that the underside is golden then using two spatulas turn each one over. Fry for another 5 minutes.

The pork should be cooked by now, so add the cream and warm though. Add a rösti to each plate, top with the pork and mushroom mixture, then sprinkle over some fresh coriander.

A marvellous meal perfect in every respect. The rösti is so delicious and all will want more!

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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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Pan fried pork tenderloin with Puy lentils…

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Pan fried pork tenderloin with Puy lentils...

Lentils – I love them…my kids love them…we all love them…and Puy lentils are just so toothsomely moreish and retain a little bite even after cooking that is somehow magical. It’s a lentil love-in!

And I had a really stupendous piece of pork tenderloin that needed a good accompaniment – it was a marriage made, if not in heaven, well certainly in my kitchen!

Tenderloin is so versatile and almost as lean as chicken breast. We often have it sliced and pan fried with a pepper sauce – but tonight was Mr P.Lentil’s turn.

This is a dish i have mentioned on here before I am sure – but here it is again – it is a basic standby that could accompany anything – last time out it was with belly pork and sausages if I recall – but it is equally as good with ham shanks.

Anyway – let’s get on shall we – enough reminiscing!

Pre heat oven to 160c

You need for the lentils –

60 gm of lardons or cubed smoky bacon – or pancetta even
340 gm Puy lentils – or any green ones if not
Some chopped fresh rosemary but you’d be fine with dried
A large red onion chopped finely – or white if no reds handy!
2 cloves of garlic finely chopped
800 ml of chicken stock
red wine vinegar
olive oil

I, as you know by now, have to fiddle – so I also added later on some chopped okra left over from the other night. It went v well!

Pan fry the onion and lardons in olive oil in a stock pot or large casserole. When the lardons start to colour add the garlic and rosemary. 2 more minutes should be fine – then rinse the lentils and add them to the pan.

Fry for one more minute to coat the lentils. They all need to get chummy. Add the stock – pop a lid on – bring to the boil. Into the oven for 1 hour.

I rolled the tenderloin of pork in cumin seeds, crushed black pepper, rock salt and chilli seed. Let it sit in this for at least an hour if poss.

Then slice it about into about half a centimetre slices – maybe a tad wider. Pan fry on a highish heat in olive oil for about 5 minutes per side.

Take out the lentils after an hour – please do check them tho on the way – they may, may need a little more water if they are drying up too much – they shouldn’t. They should absorb most of the liquid – not all. I transferred them to a large roasting dish, stirred in a tablespoon of red wine vinegar and a drizzle or two of good olive oil – and this time I stirred in a some pre cooked slices of Jersey Royal potatoes thinly sliced, plus some chopped pan fried okra.

I added the pork medallions to the dish and popped them back in the oven with some foil over – heat off – to let them all get to know each other even better. I also opened another bottle of mighty fine Shiraz /Petit Verdot.

Then it all arrived at the table and was purred over… then consumed with relish!

I was hoping some would be left over for lunch today…but it all
vamoosed! Hey ho!