Pork tenderloin with a mustard and herb crust

What a long time without posting! I can only mumble feeble excuses and try to win you back with promises of pork tenderloin, bakewell cake and a great paella.

The past few weeks seem to have been a whirlwind. I had never realised that getting engaged would be such a social activity! So many friends have invited us to dinner, plus we've been busy organising our engagement party. Added to this, we've been dealing with the insurance companies trying to get back the money for the items that were stolen on holiday. So far we've been completely unsuccessful. Much as I could now embark on a long rant about the insurance blighters, I think it is best for all of us that I keep my feelings to myself.

Despite the problems, we have bought a new camera. Not the SLR we're saving up for, but an interim point and shoot that seems to be doing the job reasonably well. It is taking me a while to adjust to the new device so apologies all round if my photos aren't up to scratch over the next few posts! I'll get there in the end.

I rarely cook pork.

Actually, this isn't entirely true. I have something of an unbridled passion for sausages. It verges on the shameful. Fortunately, a cure may be to hand. Following our engagement barbecue at the weekend, we have a grand total of 50 sausages lying in wait in the freezer. I fear I may be sick of sausages come the autumn... Never knowingly under-catered. That's my motto...

But pork in its pure, untouched form? I rarely cook it. Yet I always thoroughly enjoy it. I'm training myself to experiment more with this deeply satisfying meat, especially as it is reasonably good value.

This is a Delia recipe. I followed it to the letter and I have to say it was really rather good. Pork fillets rolled in a mustardy, herb crust and served with an onion and mustard sauce. It looked impressive for a dinner party but was actually a cinch to make after work. Easy as pie. I served it with new potatoes and greens - we all agreed it was very tasty.

Roast Tenderloin of Pork with Mustard and Creme Fraiche Sauce
From Delia Smith's 'Pork' recipe book
Serves 4

Ingredients

2 good sized pork fillets
1 large egg
1 tbsp wholegrain mustard
1 tbsp Dijon mustard
2 cloves garlic, peeled
large handful curly parsley
4 heaped tbsp white breadcrumbs

For sauce:
1 dessertspoon each of wholegrain and Dijon mustards
1 tbsp creme fraiche
knob of butter
1 onion, finely chopped
11 fl oz dry white wine

1. Pre-heat oven to 190C. Trim the fillets of as much fat and sinew as you can.

2. Beat egg together with the mustards and pour into an oblong dish, long enough to hold the pork fillets.

3. Chop the garlic and parsley together finely. Add breadcrumbs, salt and pepper and then spread out onto another long dish.

4. Roll the pork fillets in the eggy mixture first until they are entirely coated. Then roll them in the herby crumbs before setting each one onto a greased baking tray.

5. Roast the fillets in the oven for 30 minutes (or until cooked through). Remove from oven and rest for 10 minutes.

6. Meanwhile make the sauce. Melt the butter in a small saucepan and cook the chopped onion for around 10 minutes until soft and golden brown. Add the white wine and bubble for about 10 minutes to reduce slightly.

7. Add the creme fraiche and mustards and simmer very gently for a further 5-10 minutes.

8. To serve, carve the pork into thick slices and pour over the sauce.

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Pork with creamy leeks and mustard

Earlier this week, I found myself buying pork fillet. This may not sound surprising or even noteworthy. Yet it was. For I virtually never by pork. Unless it is in the form of sausages. Or bacon. Or ham. There is absolutely not reason whatsoever for this non-purchasing (and thereby non-cooking) of pork. I love it. I have absolutely no idea why I never cook it (aforementioned pork products aside).

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The only reason I can proffer, is that my mother hardly ever cooks pork. As she and I are in many ways the same person, it is hardly surprising that my culinary habits are similar to hers.

The pork fillet in question looked tempting and I decided it was high time I made my peace with pork and actually cooked some. In retrospect, the fillet that I bought was a rather funny place to begin. It was extremely lean and thus devoid of flavour-giving fat - it sat there, looking at me, threatening to dry up completely upon contact with heat. I was nervous. Initial plans of coating in a mustard crust and roasting were put to one side in fear of very dry meat. I decided instead to cut the fillet into smallish medallions and pan fry quickly, before serving with a pork friendly sauce.
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What, I hear you ask, is a pork-friendly sauce?! Apples are good with pork, yes. But I have a 'funny thing' about meat and fruit. Least said the better. So, I went with other natural partners: leeks, mustard and... cream! Could anything be better? Ok. A little cheese maybe. But I didn't want to go totally overboard.

I served my leeky porky mustardy creation with the new season's purple sprouting broccoli and a pile of fluffy mashed potato.

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Pork medallions with creamy leeks and mustard

Serves 2

Ingredients -

Approx 200g pork fillet

2 large leeks (or 3 medium)

1 clove garlic

1 tablespoon olive oil

knob of butter

2 heaped tablespoons half fat creme fraiche (or double cream if you are feeling really wicked)

1 teaspoon Dijon mustard

1 teaspoon wholegrain mustard

half a glass of white wine

salt and pepper

1. Turn oven to low temperature (for keeping plate and pork warm). Slice leeks lengthways, or in rings if you prefer. I like them in strips, like noodles, but we are all different.

2. Heat oil and butter in a non-stick frying pan and add the leeks and garlic. Soften over a lowish heat until transluscent and soft. Remove with a slotted spoon and set to one side. Pop a plate in the oven to warm.

3. Cut pork fillet into 2cm thick medallions. Fry in the same pan with the leek juices for around 8 minutes, turning half way through. When just cooked, transfer to plate to keep warm in low oven.

4. Pour wine into pan and bubble until almost entirely reduced and alcohol smell has vanished. Add leeks.

5. Mix together the creme fraiche and mustards. Add to leek mixture and heat, mixing well to combine. Continue to heat until sauce thickens slightly. Taste and season with salt and pepper.

6. Serve pork with sauce spooned over, or use sauce as a base for the pork medallions. Serve with fluffy mash and veggies of choice.

Notes - I like mustard a lot. If you prefer a milder, more subtle flavour, use a little less mustard. You can always add more to taste!

P.S. I am sorry if some recent posts have seemed badly formatted. I have been having trouble with blogger - whilst things look fine on the screen when I type, once I publish some of the text squashes together and in other areas large gaps mysteriously appear between paragraphs. If anyone can shed any light, I'd be most grateful!