>Garlic & Mushroom Pork with Herbed Roast Potatoes
You will need:
One pork tenderloin, cut into inch-thick medallions (you should get about 8 medallions)
Roasting Potatoes – about four per person
200g Double Cream
Garlic (4 Cloves)
Seasoning (Salt, Black Pepper, fresh Thyme & Rosemary, chopped)
Fresh Parsley, chopped.
1. (For the roast potatoes) Preheat the oven to 200C – Chop the potatoes into chunks and dust in plain flour. Add the chopped herbs, coat, and then transfer to a roasting tin. Add the goose fat, and roast for about 30 mins, basting with the fat every ten minutes or so.
2. When the potatoes are cooked, Slice the pork into medallions, about half an inch thick. Heat your griddle pan until hot, and then sear the pork on each side. When cooked to your liking, take off the pan and leave to rest.
3. In a good pan, melt one knob of butter, and add the chopped garlic. Leave to sauté for a minute or so, and then add the chopped mushrooms. Add a little more Olive Oil, and then turn down the heat and add the Double Cream. Season with crushed black pepper and warm through.
4. Arrange the pork on the plate and pour the sauce on top. Serve with the potatoes and some steamed greens such as Spinach and Runner Beans.
There – I said it was easy! I served this with Saltaire’s Goldings Ale – light, golden, fragrant and sharp, the beer offers enough bite to cut through the strong garlic and herb flavours, yet is mellow enough not to overpower. Saltaire are producing some great beers right now – in fact, I enjoyed a couple of pints of thier Rye Smile only last night – a great, fresh session ale. Cheers!