Friday, March 6, 2015

Recipe: Pork Tenderloin, with Boursin Gnocchi and Caramelised Leeks

This is a bit of a show-stopper dish, not too many ingredients but I find a good cut of pork tenderloin, seared and cooked to perfection will always impress. The pork, leeks and the creamy boursin compliment each other perfectly. I sometimes make this with home-made gnocchi, sometimes with shop-bought, depending on how much time I have on my hands. When I was at River Cottage we used to use Hugh Fearnley Whittingstall's nettle gnocchi recipe (sometimes with nettles, sometimes with spinach) over and over again, and it always worked, so I continue to make it at home, if your'e looking for a fool-proof gnocchi recipe, this is it: http://www.theguardian.com/lifeandstyle/2007/mar/03/features.weekend1

Pork Tenderloin, with Boursin Gnocchi and Caramelised Leeks (serves 2)

35g butter
2 large leeks, sliced
Salt, pepper and a pinch of sugar

1 tbsp vegetable oil
1 x 450g pork tenderloin
Salt and pepper

200ml cider
100ml chicken stock
300g boursin cuisine garlic and herb
1 tbsp diijon mustard
300g gnocchi (pre-made or homemade!)
¼ tsp mixed herbs
Salt and pepper

1)      Preheat oven to 200C. In a saucepan, fry the leeks and seasoning in the butter for 30 minutes, covered, stirring occasionally. In a large frying pan, heat up the vegetable oil, and sear the pork tenderloin (seasoned with salt and pepper) on all sides- takes about 6/ 7 minutes.
2)      Transfer the tenderloin to a tray in the oven, and roast for 18 minutes. Meanwhile, in the same frying pan, add the cider, and cook for a couple of minutes (to burn the alcohol). Add the boursin, chicken stock, mustard gnocchi and mixed herbs, and cook for about 10 minutes- or until the sauce has thickened, and the gnocchi is fully cooked.
3)      Remove the pork tenderloin from the oven, and slice into medallions. Season the gnocchi to taste, and serve with the pork and the caramelised leeks. 

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