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Thursday, September 9, 2010
Pan Roasted Walnut Crusted Pork Tenderloin with Roasted New Potatoes and corn and peach summer salsa (Repost from my old Blog)
makes 4 Portions
Ingredients:
Pork:
2 large pork tenderloins, cleaned of silverskin and fat
splash olive oil
50 g crushed, toasted walnuts
tablespoon grainy mustard
s + p
Potatoes:
one bag (or so) New potatoes
olive oil
s + p
season with salt and pepper and olive oil. roast until cooked through and golden brown.
Salsa:
2 corns on the cob
half red onion minced
bunch parsley chopped fine
2 fresh peaches, peeled and small diced
juice of one lime
half a red pepper small dice
s + p
grill off the corn and remove from the cob. combine with the red onion, peaches, parsley, lime juice and red pepper. season with salt and pepper to taste. add some chili flakes if you want too
Finishing:
Heat a pan with olive oil on high heat until smoking. season the pork tenderloin with salt and pepper and sear all sides in the hot pan.
Smear the mustard over the pork and top with the walnuts to make the crust. Make sure your pan is oven proof before you start, otherwise use a baking sheet lined with parchment paper or aluminum foil. cook the pork to your desired doneness. 6-7 minutes at 450F for medium if your pork tenderloin is of average size.
cook the hell out of it if you like well done pork. (yuck) Rest the meat for a good five minutes before serving. this will allow the juices to redistribute and the pork will be even more delicious.
Sthe tenderloin on the bias and allow for half a tenderloin per person.
Either combine the potatoes with the salsa and serve cold, or reheat potatoes and serve hot, giving the dish a nice contrast temperatures.
Garnish with some nice parsley or something
Contrary to what people think, Pork is ok to eat medium and even medium rare. the meat will be very tender and a great deal more juicy than a well done tenderloin.
makes 4 Portions
Ingredients:
Pork:
2 large pork tenderloins, cleaned of silverskin and fat
splash olive oil
50 g crushed, toasted walnuts
tablespoon grainy mustard
s + p
Potatoes:
one bag (or so) New potatoes
olive oil
s + p
season with salt and pepper and olive oil. roast until cooked through and golden brown.
Salsa:
2 corns on the cob
half red onion minced
bunch parsley chopped fine
2 fresh peaches, peeled and small diced
juice of one lime
half a red pepper small dice
s + p
grill off the corn and remove from the cob. combine with the red onion, peaches, parsley, lime juice and red pepper. season with salt and pepper to taste. add some chili flakes if you want too
Finishing:
Heat a pan with olive oil on high heat until smoking. season the pork tenderloin with salt and pepper and sear all sides in the hot pan.
Smear the mustard over the pork and top with the walnuts to make the crust. Make sure your pan is oven proof before you start, otherwise use a baking sheet lined with parchment paper or aluminum foil. cook the pork to your desired doneness. 6-7 minutes at 450F for medium if your pork tenderloin is of average size.
cook the hell out of it if you like well done pork. (yuck) Rest the meat for a good five minutes before serving. this will allow the juices to redistribute and the pork will be even more delicious.
Sthe tenderloin on the bias and allow for half a tenderloin per person.
Either combine the potatoes with the salsa and serve cold, or reheat potatoes and serve hot, giving the dish a nice contrast temperatures.
Garnish with some nice parsley or something
Contrary to what people think, Pork is ok to eat medium and even medium rare. the meat will be very tender and a great deal more juicy than a well done tenderloin.
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