Check out Kevin on Youtube cooking Pork Tenderloin
Kevin Parson is a local artisan, part time philosopher and connoisseur of all things food and drink. This article is the first in an on-going series where Kevin will share his thoughts of the art of life, food, and whatever else is on his mind.
Ingredients
- Pork
tenderloin, cut into one and a quarter inch fillets.
- Two
parsnips cut into chunky parts.
- One Yam cut into chunky parts.
- One sliced red onion.
- Garlic, the more the better.
- One lemon.
- One lime.
- Three sprigs fresh rosemary.
- One cup of white whine.
- 1/2 cup of rice whine vinegar.
- Olive oil.
- Chicken stock, plenty.
Marinade
Take some garlic and give it a rough chop and throw it into a bow,
preferable a mortar so you can mash all the stuff and get maximum
flavor. Next add a couple of pinches of salt, some rosemary, a few
cranks of pepper, and one glug of oil. Now give it a mash or a
shmush it together if it's in a zip-lock bag. Add the juice of a
lime, the rice wine vinegar, and a bit more olive oil. Put it in
the zip-lock, give it a love rub to make sure the meat is well coated
and refrigerate for at least one hour.
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Cooking
First pull the pork out of the fridge and let it come to room
temp. Pull it out of the marinade and pat it dry a paper towel.
Rub the tenderloins with a little bit of olive oil and season with
salt and pepper.
Add some oil to coat the bottom of a heavy skillet and start
browning the yams, parsnips and onion. Next throw in the garlic for
a couple if minutes, add chicken stock and wine and reduce by half.
Stir, taste, and season ? Throw it in a 375 degree oven and let
roast.
Heat a heavy oven prof pan, over medium high heat, cast iron
works great. Give the tops a bit of olive and a pat and add a little
salt and pepper to your liking. Place in season side, sear four
check crust, continue until brown to your liking flip and cook
another couple minutes, and jack up the heat to make a crust.
Rough cut some rosemary to your liking, now this is where you
could intensify the flavor by pulling the meat and doing a white wine
reduction sauce with the rosemary and some butter you had stashed for
just such an occasion. So; butter, garlic, rosemary, shimmy and let
marry 30 seconds, the heat is medium high. Add the white whine and a
splash of chicken broth and reduce a bit and taste, if it suck don't
ruin the dish by pouring it over the meat and veggies
Pull the pan of veggies out, add half the reduction sauce shimmy
shake, place the meat and top followed by the rest of the sauce. If
you bailed out and cooked a thin cut of loin it will be over done by
this point and tough as a shoe, enjoy. You didn't so check the
texture of the meat with your finger, hopefully your cut the fillets
so thick that now they go back in the oven for about ten minutes.
Take it out after five and feel the meat for doneness. When its
done one way or the other, rest the meat on a plate before you cut
into it, keeps in the juice
Serve with some rice, maybe, but you need to complete the
indulgence with a nice drink; white whine, ale or pilsner beer,
sparkling water with a lemon and fresh mint. some raspberry sorbet
would get you some.
Live large.
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