>Garlic & Mushroom Pork with Herbed Roast Potatoes

This easy to make, quick recipe has a cosy, wintry feel – perfect for these darker, colder nights. It’s easy to make but looks great, and tastes pretty good, too!

You will need:
One pork tenderloin, cut into inch-thick medallions (you should get about 8 medallions)
Roasting Potatoes – about four per person
Goose fat
Olive oil
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!



About leighgoodstuff

Blog: https://goodfoodgoodbeer.wordpress.com/ I'm Leigh Linley; born and bred in Leeds, and writing about it since 2005. TGS exists solely to highlight the great beers that are out there; brewed with passion by Craft Brewers around the World. I also edit the 'Tavern Tales' section of Culture Vulture, which looks at Pubs and Pub Life rather than the beer in the glass.

Posted on 01/02/2009, in pork, Saltaire Brewery, winter warmers. Bookmark the permalink. 4 Comments.

  1. >I’ve been hugely impressed with Saltaire Brewery’s beers of late. Their earlier beers were a bit forgetabble, but things seem to have changed a lot and they’re producing some truly excellent stuff now.I had their Titus Black on a brewery tour last week – exceptional stuff, a superb winter beer.Good pork recipe, too.

  2. >Rich, I agree. I didnt think much of them until late summer this year. The Hazelnut Coffee Porter simply blew me away. Now i have a much more healthy interest in them. I plan to visit thier brewery like yourself very soon – I only live down the road!!

  3. >Pork, goose fat and cream. Leigh! This is magic. We can taste the flavors…

  4. >This looks superb! Yum Yum!!

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