Wild bill's nearly famous pork tenderloin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Light olive oil with a dash of toasted |
| ; sesame oil | ||
| 2 | Parsnips; peeled and cut into | |
| ; matchsticks | ||
| 2 | Carrots; peeled and cut into | |
| ; matchsticks | ||
| 2 | Turnips; peeled and cut into | |
| ; matchsticks | ||
| 1 | Pinches white pepper | |
| 2 | teaspoons | Chopped fresh parsley |
| 1 | pounds | Pork tenderloin |
| ½ | teaspoon | Light olive oil with a dash of toasted |
| ; sesame oil | ||
| ¼ | teaspoon | Freshly ground sea salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ½ | teaspoon | Light olive oil with a dash of toasted |
| ; sesame oil | ||
| 1 | Onion; peeled and sliced | |
| ; finely | ||
| 1 | Clove garlic; bashed, peeled and | |
| ; chopped | ||
| 2 | tablespoons | Fresh thyme; (or 2tsp dried) |
| 1 | tablespoon | Chopped fresh sage; (or 1tsp dried) |
| 2 | Stalks celery; chopped | |
| 6 | mediums | Mushrooms; sliced |
| ½ | cup | De-alcoholised white wine |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Green peppercorns |
| 1 | cup | Low sodium beef stock |
| 1 | tablespoon | Plus 1tsp arrowroot mixed with 2tbsp de- |
| ; alcoholised white | ||
| Wine; (slurry) | ||
| 4 | mediums | Russet potatoes |
| ¾ | cup | 1% fat buttermilk |
| ¼ | teaspoon | Freshly ground sea salt |
| ¼ | teaspoon | Freshly ground white pepper |
Directions
VEGETABLES
PORK
SAUCE
BUTTERMILK MASHED POTATOES
To prepare the vegetables, pre heat the oven to 350F. Pour the oil into a medium skillet on high heat and fry the parsnips, carrots and turnips to heat through for about 2 minutes. Spread the cooked vegetables out in an 8 x 8 inch baking pan and sprinkle with the white pepper. Set aside.
For the pork, trim away all the visible fat, cut each piece in half lengthways then in half crossways. You should have 8 pieces about 3 to 4 inches long. On medium heat, pour the oil into the same skillet and fry the cut surface side of the pork until very brown. Sprinkle with the salt and pepper and lay the pieces, brown side up, on top of the cooked vegetables.
For the sauce, in the same skillet, fry the onion, celery and garlic in the oil on medium heat for 3 minutes. Add the mushrooms, sage and thyme then deglaze with the wine and beef stock. Stir in the peppercorns and Worcestershire sauce and remove from the heat. Pour over the pork, cover with foil, seal the edges and bake for 1 hour.
Remove the cooked pork from the oven and transfer to a carving board.
Strain the cooking liquids from the baking dish into a small saucepan.
Bring the juices to a boil, skimming off any fat that rises to the surface.
Remove from the heat, stir in the arrowroot slurry, return to the heat, bring back to the boil and stir until thickened, about 30 seconds.
For the buttermilk mashed potatoes, in a large pot of boiling water cook the potatoes for 30 minutes. Drain, return the potatoes to the pot, put a towel over the top and let them sit on a very low heat for 15 minutes to dry out. Transfer the potatoes to a warm bowl and whip them together with the buttermilk, salt and the white pepper using an electric beater until mashed.
To serve, distribute the pork and vegetables on individual serving plates.
Ladle with the sauce and garnish with a sprinkle of parsley. This is terrific served with buttermilk mashed potatoes.
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