Pork Tenderloin with a Ginger Tomato Sauce (serves 4)

Pork Tenderloin with a Ginger Tomato Sauce (serves 4)

Tomato and basil, tomato and herbes de Provence, tomato and red pepper flakes – all good combinations. I hadn’t thought about putting tomato and ginger together. It went well with the pork (might make a good soup if diluted with more veg. broth/stock). Mashed potatoes needed to mop up juices!

1 x pork tenderloin – rolled in extra virgin olive oil seasoned with salt and freshly ground black pepper

1 tbsp. extra virgin olive oil

1/2 a large onion – chopped

1 large clove of garlic – finely chopped

2 x plum tomatoes – chopped into small pieces

1 tbsp. ginger – grated

1 tbsp. tomato paste

1/2 cups veg. broth/stock

Cook tenderloin – time will vary according to weight

Heat olive oil in a skillet and when sizzling add the onion.

After a few minutes add the garlic.

When onion is softened add rest of the ingredients, bring to boil and simmer for 15 minutes.

Process in food processor.

Slice pork tenderloin and pour over sauce.

Citrus Marinated Pork (serves 4)

Citrus Marinated Pork (serves 4)

Recently, I watch the movie ‘Chef’ and loved it. Was intrigued by the pork he made on his food truck so did a little digging and came up with something like it. Marinade is a blend of orange, lemon, lime juices, garlic, fresh oregano and oil and I placed the tenderloin in a zip lock bag for at least 2 hours before cooking. I added the pulp of the fruit into the marinade too. Served it with spicy black beans (2 x cans black beans, 2 cups stock, 1 tsp. Creole seasoning.

1 x pork tenderloin
4 x garlic cloves – finely chopped
Handful of fresh oregano – finely chopped
Juice of one orange
Juice of 1/2 a lemon
Juice of 1/2 a lime
2 tbsp. extra virgin olive oil
Salt and freshly ground black pepper

Place all marinade ingredients in a Ziploc bag and add tenderloin.
Place in fridge.
Turn over a few times during the marinading process.

Pork Tenderloin Stacks (serves 4)

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.

Pork Tenderloin with Apple, Beetroot and Prunes (serves 6)

recipe photo 12Pork Tenderloin with Apple, Beetroot and Prunes (serves 6)

New recipes just pop into my head and it is a lot of fun figuring out how to make them and the right amount of ingredients and then waiting until it is ready and hoping it tastes good. This is an unusual combo of fruit and veg. but it works and the colors are autumnal. It cooks like a one-pot dish as I placed the pork tenderloin on a rack above the veg. To make a gravy/jus I added 1/2 cup of red wine 15 minutes before the end of cooking. I served the dish with a potato rosti (oh, so yum – that’s a recipe for another day)

1 x pork tenderloin + oil for greasing
2 tbsp. extra virgin olive oil
2 x Granny Smith apples – peeled and cut into 8 pieces
3 x beetroot – peeled and cut into 8 pieces
18 prunes (Paul Newman brand)
1/2 cup red wine
Salt and freshly ground black pepper

Oil and season the pork tenderloin and place on a rack.
Place 2 tbsp. oil in a large mixing bowl and season with salt and freshly ground black pepper
Peel apples and beetroot and cut into pieces and put in mixing bowl along with prunes.
Toss well so all ingredients are coated in oil.
Place in a baking tray.
Cook pork and veg. for 45 minutes or so until tenderloin is cooked (obviously depends on size of tenderloin). Remove tenderloin from oven and let stand.
Add wine to veg and cook a further 15 minutes.

Pork, Apricot and Pistachio Muffins (makes approx. 12)

Pork, Apricot and Pistachio Muffins (makes approx. 12)

Am rather proud of this invention – tastes good, looks good, can be eaten hot as a main course or cold with a salad, fantastic for picnics and if made into mini muffins are perfect for hors d’oeuvres. Additionally, the meat and fruit component can be altered – think turkey and cranberries. To top it all, preparation is very easy, especially if you buy pre-shelled pistachios.

1 oz. shelled pistachio nuts
2 oz. dried apricots
8 oz. ground/minced pork
handful of parsley – finely chopped
1 x egg – beaten
Salt and freshly ground black pepper
Oil for greasing muffin tin

Put shelled pistachios and apricots in food processor and process until they are in small chunks.
Place this mixture into a large bowl, add rest of ingredients and mix well together.
Make mixture into balls and place in greased muffin tin (I use a silicone muffin tin which is really non-stick).
Cook for 20 minutes and then turn oven off and leave for a further 10 minutes.
Turn out onto a plate lined with paper towel to absorb any fat and dab top of muffins too.