Pork with herbed vegetables and sauce

Pork and Herb Vegetables

Pork and Herb Vegetables

Pork tenderloin is a lovely succulent meat that is not given its due. It is succulent, and can be a delightful mean for those wet nights. I have found this works with kids who are fussy eaters too.

Note:
Cooks in bout 30 mins
Great for winter night
Serves about 4

Ingredients:

  • 6 Parma ham slices
  • 1 large rosemary sprig, retain the leaves only, and chop finely
  • 2 x 200g pork tenderloin fillets
  • Olive oil
  • 400g new baby potatoes
  • 300g asparagus (hard end trimmed off)
  • 1 tsp butter
  • ½ tsp chopped chives
  • ½ tsp chopped mint
  • ½ tsp chopped parsley
  • 50ml double cream
  • Zest and juice of ½ a lemon
  • 100ml dry white wine

Method:

Pre heat the oven to 200 deg C.

Lay 3 slices of ham side by side on a board slightly over lapping. Sprinkle with half the rosemary.

Lay the fillet on top and wrap the ham around the pork.

Put in a oven dish seam side down. Drizzle with olive oil.

Do the other fillet the same way.

Roast for 25 mins, cover and rest in a warm place.

Vegetables:

Bring a large pan to the boil, add salt to the water.

Cook the potatoes for 15 mins, or until slightly soft. Add the asparagus for 3-4 mins, then drain. Mix the herbs and butter with the

potatoes and asparagus.

Season and keep warm.

Sauce:

Mix the double cream and lemon zest together. Transfer the pork to a board and cover with foil. Heat the roasting pan on the hob and add the wine. Reduce by ½ then stir in the cream and lemon zest mixture and simmer for 2 mins. Add a squeeze of lemon juice and season to taste. Strain.

Slice the pork and serve with the vegetables and sauce (hopefully all still warm).

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