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Yum in the sun: Part 4 (recipe included)

Sunset

Continued from Yum in the sun: Part 3, 2 and 1

The asparagus and poached egg starter was delicious, and for that reason, wasn’t around for long. Leaving Laura to chop up some strawberries for dessert, I set about preparing the main course.

I didn’t have all the utensils, herbs and spices I was used to, so decided it was best to keep things simple. I have no experience with cooking pork tenderloin, but do know that it’s a very lean piece of meat, and versatile. Taking the butchers advice into consideration, my main course would consist of grilled pork tenderloin, sauteed potatoes and a cider jus. Now that decision was made, I just had to work out how I was going to make it. Some culinary juggling would be required!

Serves 2-3

  • 1 pork tenderloin
  • 3 cloves garlic, finely chopped
  • a few leaves of sage, chopped
  • 2-3 potatoes, peeled and diced
  • butter
  • 1 tsp wholegrain mustard
  • 2-3 tbsp cider
  • salt and pepper

Make a paste by combining the garlic, sage, salt and pepper and some butter. Cover the meat with the paste and place in a frying pan on a medium to high heat. Fry the tenderloin until it starts to brown, before placing under the grill on a medium heat. I found it took around 30 minutes to cook all the way through, and needed turning a few times so it cooked evenly. Once cooked leave to rest for 5-10 minutes.

Add some butter to the frying pan and chuck in the potatoes. Saute on a medium heat for about 20-30 minutes. Flip them over a few times during cooking to make sue they brown on every side. It’s best to eat a few, just to make sure they’re cooked all the way through. Season with salt and pepper.

For the gravy, just pour the juices from the meat into a saucepan on a medium heat. Add the mustard and cider and reduce for a few minutes, before adding a knob of butter. Keep stirring until you get the desired thickness and then add a little salt and pepper. I could have used some flour to make it thicker, but it still tasted great!

To serve, thickly slice the tenderloin, pour over the jus, and plate up with the potatoes and maybe a little salad.

The pork was tender, moist and very tasty. We both agreed that we’d buy tenderloin again, but would never try and eat one between us. There was enough for another 1-2 people! However, there is always a little extra space for strawberries and cream.

Dinner had been a success, even though we ached from over eating. There was just the small matter of washing up to tackle, but this would have to wait. We sat and watched the sunset, with a glass of cider in hand. Thankful that we’d found a comfortable alternative to sleeping in a tent, and of course, the most chilled out way to discover England, man.

About Matt

Matt has written 163 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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