Saturday, August 18, 2007

A countryside dinner - Saturday August 11th

Pork tenderloin with cider roasted onions and baked asparagus

This is the kitchen in our summer home. Not a very practical place to make food, but still the best place to prepare and enjoy good food for me! Just outside this window I can harvest fresh herbs and ruccola growing in abundance in my flower bed.

Saturday, August 11th, I prepared dinner by this table. We had bought a 750 grams, 1 1/2 lb pork tenderloin. This is the meat for those on you on a diet. This is probable the leanest meat you can get. I love to prepare pork with onion, apples and sage. For this recipe I did not use apples but apple cider.

As you may remember I have used this combination of ingredients as stuffing in chicken and ducks, then adding bacon. Apples and onions work very well together, but if you use cider, add salt to balance the different sweetness and acidity you find in the many cider varieties.

I used Grevens cider, made by the Hansa Borg breweries in Bergen, a very sweet cider variety, so I had to balance the sweetness with lime juice. More on this later.

Preparing the pork tenderloin

I love pork tenderloin. This is an excellent cut of meat at a very reasonable price. Buying beef tenderloin or tenderloin of venison or reindeer deeply vertainly affect the weekly food budget. Pork tenderloin is in fact an inexpensive cut of meat with little fat and bursting with protein.

The weekend before, as we prepared beef tenderloin, I explained the importance of cleaning away fat and membranes before you start preparing the beef. I am glad to say that there are no need to the same job with the pork tenderloin.

Season it with salt and pepper. Heat up a good amount of butter in an iron pan until it is very hot. Seal the surface of the tenderloin properly until it has a golden brown crust. Put aside to rest as you prepare the cider onions.

Fried onions with cider

Slice two medium sized onions. Heat up some butter in an iron pan. Fry the onions until it has a golden colour.

Add 5 cl / 2 liquid oz cider in the pan and boil until the liquid has evaporated, then add the same amount and reduce. When the onions have taken up the liquid, add salt and pepper to taste. If you have some sage it is excellent to use in this mixture. As I told you earlier, the cider I used was very sweet so I added the juice of half a lime to balance to sweetness.

The final preparations

And then over to the rest of the meal. This is an all in one dish, that means that you can prepare the whole thing in the oven.

I placed the tenderloin (left), some asparagus with olive oil, salt and pepper, and some frozen potatoes in an oven tray and baked in the oven for 40 minutes at 175C / 350F. It is vital that you allow the tenderloin to rest for 10 minutes before you start to slice it up.

And with the cider onion the plate looked like this. We enjoyed it with a bottle of Doppio Passio, the most excellent Italian red wine.

This is one of the many great meals I have enjoyed with friends in the house by the sea, and the food truly tastes better there, and I look forward to return there and make more food.

Are you wondering what to cook today?

See other recipes on Enjoy Food & Travel here!!

See more on this wonderful house and another dinner there here

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