Thursday, August 12, 2010

Make this!

olive oil
1 1/2 lb. pork tenderloin (it is best to use the tenderloin)
1 tbl fennel seeds
1 tbl salt
1 tbl thyme
10 small potatoes
4 asian pears
2 large carrots
3 garlic cloves
1/2 cup cooking sherry or other sherry or white wine
1/2 cup sour cream
4 or 5 dashes of lancershire relish or worcestershire sauce
1tbl of seeded mustard

Perheat oven to 400º
Use a pan with a handle that can go from the stove top to the oven... it is best.
peel and cut potatoes into chunks, peel and quarter pears, peel and chop carrots into large chunks
put salt, thyme, fennel seeds into a mortar and pestle and smush
rub on outside of pork
saute pork in hot pan with olive oil until all sides are brown
remove from pan
Add the veggies to the pan and more olive oil if needed and bake for 20 mins
add the pork back in to the pan and bake a further 20 mins or until it reads 160º
remove the meat and the veggies from the pan then add the sherry bring to a boil or flambee
then add the sour cream, relish and mustard simmer on low low low.
Slice the pork serve

No comments:

Post a Comment