Thursday, 5 October 2017

Two times tenderloin

Summer has been so busy this year.Household chores have been mounting up. Laundry strewn on the floor and piles of ironing to look forward to. I am very tired.
So with less time and energy on my hands, I've had to carve out creative ways to put food on the table. But this has not meant sacrificing flavour...Oh no, not yet at least.Watching James Martin recreate Keith Floyds famous gastronomic tour of France has tempted me with some of those wicked excesses of unctuous French cuisine.Dont even attempt the following recipe if you are afraid of using spoonfuls of butter and lashings of cream.  Cooking big meals and surviving the week on leftovers has always been my  strategy. Plus some of our all time favourites take very little time to prepare. This flavoursome way to cook one of the leanest and most economical cuts of pork is surprisingly easy. Twice-cooked pork tenderloin takes no more than half an hour from start to finish. The tenderloins are seared on all sides, sliced into medallions for a second sear, and then coated with a delicious creamy mustard sauce. The simplicity of this recipe ( just 6 ingredients ) is what makes it brilliant, allowing one of my favourite cuts of meat to stand on its own. Good enough for a special meal, this recipe also makes an excellent last ditch effort to put food on the table.A sauce like this would be equally perfect over chicken or rabbit. 
Twice cooked tenderloin of pork
Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit. Then slice the tenderloin into medallions, about an inch thick. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados
25 minutes
Gluten free 
Serves 4 
1 boneless pork tenderloin,500g ( about 1 pound )
Salt and freshly ground black pepper
4 tablespoons butter, extra virgin olive oil, or a combination
1/4 cup cream
1 tablespoon Dijon mustard, lemon juice or Calvados, optional (I used the Portuguese equivalent Maciera)
Chopped fresh parsley leaves for garnish, optional

Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
Cut meat into 1-inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.
Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.

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