[Cooking] Pork tenderloin, potato and parsnip mash, spinach, cider cream sauce

[karohemd]

My butcher had these wonderful pork tenderloins so I bought one as I hadn't cooked with one in quite a while. It was vacuum sealed so I thought I'd try a rough approximation of sous vide cooking. I basically poached the loin, suspended from a wooden spoon in a stockpot full of hot water (don't know how hot it was, I chose a temperature I could still touch so probably around 60 degrees) for a bit more than half an hour, prodding it now and then to get an idea for how done it was.
I took it out, removed it from the bag, patted it dry and cut it in half (so it would fit into my frying pan). It was done just a little under pink so after I seasoned it with salt and pepper and seared it in a really hot pan in some olive oil on all sides and rested it for ten minutes, it was on the spot.
While the meat was resting, I made a sauce by deglazing the pan with cider, seasoning with salt, pepper and thyme and finishing with some double cream and the resting juices.
I served it on some potato and parsnip mash and wilted spinach. It was fantastic and I could have charged good money for that at a restaurant. I wish this happened more often. I like my cooking but only sometimes it's as good as this.
The photo is a bit rubbish because it was rushed.

Comments

[karohemd.livejournal.com]

I got the inspiration from a German cookery programme in which Kolja Kleeberg (http://www.vau-berlin.de/engl/index.html) poached a piece of meat in stock suspended from a spoon and Richard Corrigan did something similar with a duck breast in Cookery School (http://www.channel4.com/4food/recipes/tv-show-recipes/cookery-school-recipes/poached-duck-breast-with-beetroot-pur-e-and-mooli-recipe) last week (but witout searing the meat).
I'm going to try this with a steak at some point.

[bateleur.livejournal.com]

I want to try this now! :-)

[karohemd.livejournal.com]

My work here is done. :o)