Pork tenderloin in a creamy sloe gin sauce
1. Season the tenderloins and brown them briskly in hot butter and oil on all sides in a heavy casserole (with a lid for later). 2. Remove them. Lower the heat and in the same fat soften the shallot gently. 3. Return the pork to the casserole, ... [... more]
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Pork and chorizo kebabs on minted broad beans and feta
2. Trim the pork tenderloin of any excess fat and cut into 12 even sized pieces. 3. Thread four skewers alternately with a piece of the pork, a baby new potato and a slice of chorizo. (Use 3 potatoes, 3 pork pieces and 2 chorizo slices per ... [... more]
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Pork with orange and stilton sauce and chilli beans
1. Cut four small slits in the pork tenderloin and stuff the orange pieces in each pocket. 3. Gently melt the butter in a pan and fry the orange pork for 3-4 minutes on each side, or until cooked through. 4. To make the stilton sauce, place the ... [... more]
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Sauteed Pork with Apricots and Cream Sauce
1. Slice the pork and fry in the oil for 2-3 minutes Add the pepper with the onions and garlic and fry for two minutes. 4. Add the cream and the herbs, stir through and heat to a simmer. 1 piece pork tenderloin, about 170g/6oz 55g/2oz apricots, ... [... more]
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Spicy Marinated Middle Fillet and Sweet Potato Fritters
I25g/41/2oz pork tenderloin 2. For the pork, put all spices in a bowl with the pork and rub in to ensure all the pork is covered. 3. Heat a frying pan with the oil and cook the pork on high heat to seal the meat. 4. Put the pork in the oven and ... [... more]
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For the roulade:
Gently simmer the red wine, tomato purée and stock in a small saucepan until reduced by half. 2. Cut a slit down the length of the pork tenderloin. Place the pork between two sheets of cling film and batten out with a meat hammer, until you have .. [... more]
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