Categories
Uncategorized

Pork tenderloin with berlotti bean and tomato sauce

Week 5, session 1

This week is pan frying meat and accompanying sauces week. The first dish was easy to do and actually quite similar to the one I cooked to accompany the cauliflower (whoops).

This sauce used smoked paprika which added a really nice richness and depth and I used the chicken stock I made in week 1 for the first time which was very exciting!

I cut the pork tenderloin into medallions and then flattened them to about 1cm thick. This made them really tender and created a large surface area for caramelisation which added to the flavour.

The pork I used was free range, outdoor bred and was from my favourite butcher – Duggard and Daughters in Herne Hill.

Overall, the dish was easy, tasty and healthy so a winner all round. Will make this sauce again – it would go with all meats and meat substitutes, and with a few added ingredients it would make a good stew too!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s