Monday, March 7, 2011
Recipe: Chargrilled Pork Loin with Mustardy Mash
When I served this to my brother, he took one bite and said "you better have three more of these coming after this one- these are soooo good". O.k so it doesnt take much to impress my brother- as long as it involves a large slab of meat he's a happy boy, but i've gotta agree with him here- this is certainly the nicest pork dish i've made. Pricking the meat with a knife or fork, helps the marinade to permeate the pork. Marinating in the lemon juice also helps to tenderise the steaks before griddling.
Chargrilled Pork Loin Steaks with Mustardy Mash (serves 2) £1.90 per serving
For the pork:
2 nice plump pork loin steaks
4 tbsp extra virgin olive oil
3 tbsp lemon juice
10g chives, chopped finely
Salt and pepper
For The Mash:
800g red rooster potatoes, peeled and chopped into large chunks
2 tsp English mustard
2 tbsp of double cream
30g finely grated cheddar
Knob of butter
Salt and pepper to taste
1. Put the steaks into a bowl, and prick them all over with a fork or knife on both sides. Put all the other ingredients over the pork, cover, and leave to marinade for at least 2 hours.
2. Start boiling the potatoes (they should take about 15 minutes to be soft enough).
3. Meanwhile heat a griddle pan onto high heat. Remove the steaks from the marinade (reserving the marinade) and place onto the hot griddle pan, and cook for 4 minutes. Turn over to the other side, spoon a couple of tablespoons of marinade over the top, and cook for a further 3 minutes.
4. Drain the potatoes and mash. Stir in the English mustard, double cream, cheddar and butter. Season to taste, and serve with the pork.