Creating new recipes isn’t always an easy journey. Although there are some basic ‘rules’ that indicate what should work that doesn’t mean that following them will always result in success. This recipe for Rosemary, Garlic and Mushroom Pork is, I think, my third attempt at getting this right. The flavours go together, of that I have no doubt. It’s the method for bringing them together that’s been the challenge.
The first version was a while ago and was never written up as it had a severe lack of oomph. It was perfectly fine yet somehow amazingly forgettable. I knew I could make it into something better, so kept it in my little notebook for another day. The second version had the right flavours but didn’t have any visual appeal. I admit that my execution could have been better too. Especially as it led to what I think is Michael’s most brutally direct comment about my food to date. “Eating that just made me feel sad”.
I’m not one to give up on a good idea though. I think I can safely say that it was third time lucky, as this version is just about right. The original version(s) were made with pork chops which were fine but just felt a bit monolithic (for want of a better word). By switching to pork fillet medallions there’s a better meat to sauce ratio. Plus it cooks a little quicker and remains tender.
The rosemary flavour is deliberately dominant, but not to the extent that it becomes overpowering and astringent. It brings a lovely herbal quality to the dish, which I really like. Plus it reminds me of my favourite flavour of Kettle Chips that you can’t get anymore: Sea Salt, Rosemary and Garlic. Indeed, I think those crisps may well have been the inspiration for this recipe in the first place. Even without me entirely realising it at the time.
In homage to this realisation I decided to serve some home-made, Oven-Baked Crisps to accompany the pork. Well, it just felt like the right thing to do.
Rosemary, Mushroom & Garlic Pork
- 2 tbsp Olive Oil
- 300 g Pork Tenderloin cut into thin medallions
- 1 Onion peeled and finely chopped
- 2 cloves Garlic peeled and crushed
- 3 sprigs Rosemary leaves removed and finely chopped
- 100 g Mushrooms sliced
- 100 ml Vermouth or Dry White Wine
- 200 ml Chicken Stock
- 2 tbsp Crème Fraîche
- Heat half of the oil in a large frying pan over a medium-high heat. Add the pork and stir-fry for 10 minutes until browned on the outside and cooked through. Remove from the pan and put to one side.
- Add the remaining oil, followed by the chopped onion. Fry for 10 minutes or so until softened and translucent. Add the crushed garlic and chopped rosemary, then cook for a further minute or so until fragrant.
- Add the mushrooms to the pan and sauté for a couple of minutes, before turning up the heat and adding in the vermouth. Allow it to almost totally reduce down, then add the chicken stock and simmer for a further 10 minutes until reduced to a thick sauce.
- Stir through the crème fraîche and bring back to a simmer. Return the pork to the pan and heat through, stirring occasionally to coat in the sauce.
- Serve immediately.
|Estimated Values per Serving|
|of which Saturates||9||g|
|of which Sugars||6||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|