karohemd: (Chef)
My butcher had nice pork tenderloin portions so I picked up one and they also had cooking chorizo and morcilla (Spanish black pudding) which I thought would go well with it. I also picked up potatoes and sprouting broccoli from Les Ward across the court and my shopping was done.
I first sliced the chorizo and morcilla and fried them in a dry pan over medium low heat until the slices were crispy and a lot of the fat had rendered. I removed the sausage with a slotted spoon to a warm plate and seared the piece of tenderloin in the rendered fat until browned on all sides and then put it into a low oven to finish.
I deglazed the pan with a glass of cider, seasoned with salt, pepper and a bit of thyme and let it reduce down to a sticky sauce.
After letting it rest for a few minutes, I carved the tenderloin, arranged it on top of the mash, crumbled the chorizo and morcilla over and around it and drizzled with the sauce. A few Maldon salt flakes and a few twists of pepper were the only seasoning (apart from the flavour of the chorizo fat).
Served with simple mash and steamed purple sprouting broccoli.
The crispy chorizo and morcilla provided not only extra flavour but also texture. I was really happy with how it came out.

Pork tenderloin, Chorizo, Morcilla

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karohemd: (Chef)
After a visit to a fine dining establishment it's always a bit daunting to go back to your own kitchen and cook but I was rather happy with the "lamb lollipops" (quickly pan fried cutlets from the rack bought marinaded from the Art of Meat, with colcannon and red wine reduction) on Saturday (no photo because I was in a hurry but they looked a bit like these).

On Saturday, it was time for pork. Whenever my butcher (the above mentioned Art of Meat in Arbury Court) has tenderloins in, I cannot resist:

Pork tenderloin with "pickled" radishes


Seared and slow roasted pork tenderloin (marinaded in rapeseed oil, thyme and pepper, seasoned with sea salt after searing), cider reduction, potato mash (milk, butter, a bit of goat's cheese), pickled radishes (balsamic vinegar, olive oil, salt, pepper). The Aspall Dry Premier Cru cider I used for cooking was also a perfect accompaniment.

This evening, more pork, this time in the shape of sausages, the Art of Meat's Leek and Cheese variety (this week's special). I first browned the sausages quickly in some leftover marinade from yesterday, removed them, added a finely sliced onion and fried those in the pan juices for a while, then deglazed the pan with a generous glug of cider, adjusted the seasoning, added the sausages again, put on a lid and let it cook on low heat until the sausges were done. They were still crispy on the outside and wonderfully soft and moist inside. Inspired by a pic MiMi posted on Saturday, I served them on couscous, which worked really well, as did the leftover radishes which were even better than last night. No photo because it looked a bit rubbish (but tasted so much nicer).
karohemd: by LJ user gothindulgence (Koch)


Damn yummy it was, too.



Bigger photo )

Right, need to get ready.

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