Pork - Spiced 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
Level of difficulty Average
Cooking time 40mins
Cost Average budget
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.
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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