Pork Tenderloin Stacks (serves 4)
Dinner party worthy or a good Sunday roast dish. I love the UK tradition of Sunday lunch. Grew up having a Sunday roast – nothing better than a joint with roast potatoes, a couple of veg. + gravy and condiments – mustard, horseradish, mint sauce, red currant jelly, apple sauce, depending on the meat. My parents still have a roast for the 2 of them every Sunday. This recipe came to me, as a lot of my recipes do, as I was walking my dog (while dog walking, I plan my day). I had a pork tenderloin in the freezer from the Farmer’s Market and I always serve it in slices. I thought that I could cut a potato into slices roughly the same size as a slice of pork tenderloin. Then, I thought I could brush the cooked potato with Dijon mustard. Then I thought about a vegetable and came up with a spinach, leek and garlic puree. Icing on cake – drizzle stack with jus/gravy. When I then cooked all this it was SO delicious and different – a real winner and it is not complicated. The spinach/leek puree can be a side dish on its own and served with many different recipes.
Jus/gravy was juices from pork tenderloin + 1/2 glass of wine + some water + juices from spinach/leek mixture.
1 x pork tenderloin – cook according to weight. Rub with extra virgin olive oil and season with salt and freshly ground black pepper before cooking. I placed it on a metal slatted grid above a roasting tray.
1 X large baking potato – rinsed and cut in 1/2 inch slices (2 per person). Keep skin on for extra nutrition.
Vegetable broth/stock
1/2 glass white wine
Water – if necessary
1 tbsp. extra virgin olive oil, seasoned with salt and pepper
2 x cloves garlic – finely chopped
2 x leeks – finely chopped
10 oz. baby spinach – rinsed and drained
Dijon mustard
If you are going to cook this and serve it immediately versus heat it up you will have to work backward through this recipe.
Pop tenderloin in oven and cook till well cooked, then cut into slices.
Place potato slices in a large skillet and cover with vegetable broth/stock. Bring to boil and simmer until soft but not mushy.
Remove potato slices to a plate, reserve left over broth/stock.
De-glaze pan with 1/2 glass of white wine.
Heat olive oil and when sizzling add leeks and garlic and let soften for a few minutes.
Then add rinsed and drained baby spinach (the water left on the leaves will help wilt the spinach leaves) and cook until spinach is just wilted.
Process leek/spinach mixture in food processor (any juice left should be added to jus/gravy + water if needed for jus/gravy).
Assemble food – slice of potato spread with Dijon mustard, slice of pork, spoonful of leek/spinach puree, spoonful of jus/gravy drizzled over – 2 of these per person.
