Saturday, May 12, 2012

Pork Tenderloin Drenched with an Onion Sauce

The ingredient list and instructions for this recipe may look a bit intense, but that's because this is a full meal combined into one recipe. You could also grill the pork as the original intends, but I'm going to include the instructions for roasting instead. You might consider searing it prior to roasting.

One year ago: Dan Dan Mian
Two years ago: Baked Ziti with Goat Cheese and Olives

Pork Tenderloin Drenched with an Onion Sauce (from 660 Curries)

1 tbsp ginger paste
1 tbsp garlic paste
2 tsp English-Style Madras Curry Powder
1 tsp coarse salt
680g pork tenderloin
potato-spinach bed
450g russet or Yukon Gold potatoes, peeled and quartered
4 garlic cloves
1 tsp coarse salt
2 tbsp ghee or butter
225g fresh spinach, well rinsed
2 tbsp canola oil
1 cup finely chopped red onion
2 tsp English-Style Madras Curry Powder
1/2 tsp salt
1 tsp cornstarch

1. Combine ginger paste, garlic paste, curry powder, and salt in small bowl. Smear over meat, cover with plastic wrap, and refrigerate for 1 hour - overnight.
2. Preheat oven to 450F. Cook pork for 15 minutes on a roasting rack at 450F. Reduce heat to 300 and cook until it reaches an internal temperature of 155 - 160F, 35 - 40 minutes.
3. Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Add potatoes and garlic and bring to boil. Lower heat to medium, partially cover pan and cook until very tender.
4. Remove potatoes and garlic with slotted spoon, reserving water. Sprinkle with 1/2 tsp of salt, drizzle with ghee, and mash potatoes. Cover bowl to retain heat.
5. Bring potato water back to a boil, drop in spinach by the handful, and stir until wilted, repeating until all spinach has wilted.
6. Reserve 1 cup of cooking water and drain spinach. Sprinkle with 1/2 tsp salt, toss to mix, transfer to bowl and cover to retain heat.
7. Heat oil in medium saucepan, add onion, and stir-fry until light brown, 3 - 5 minutes.
8. Sprinkle curry powder over onion and cook, stirring to coat, 15 seconds.
9. Pour in 1 cup reserved cooking water, stirring to deglaze pan.
10. Stir cornstarch in 2 tbsp water and pour into boiling sauce. Stir to thicken.
11. After cook pork has rested 5 minutes, slice into 1/4" thick slices.
12. Spoon mashed potatoes onto plates, surround with spinach. Arrange pork over potatoes and pour onion sauce over everything.

English-Style Madras Curry

1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black or yellow mustard seeds
1/2 tsp whole cloves
1/2 tsp fenugreek seeds
1/2 tsp black peppercorns
5 - 7 dried red Thai or cayenne chiles
1 tsp ground turmeric

1. Place all ingredients except turmeric in spice grinder and finely grind.
2. Stir in turmeric.

No comments:

Post a Comment