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Discussion in 'Queens Park Rangers' started by sb_73, Mar 21, 2020.
Uber Minor is cooking tonight if he ever starts.
Roast Pork cooked on top of a bed of apple & onion, stuffing made with said apples & onion,Roasties,parsnips peas carrots & Brussels
Pork tenderloin with honey and garlic sauce
Mashed potatoes and green beans
Also had half a bag of baby potatoes so put them in with the meat
Nice and easy and very tasty
Was expecting moans from everyone as they are not overly keen on pork but all I got was empty plates
Washed down with moa brewerys big sky apa
Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible! (And really, it's SIMPLE!)
2 pork tenderloin (pork fillet), 500g/1lb each (Note 1)
1.5 tbsp olive oil (or butter)
3 garlic cloves , very finely chopped
PORK TENDERLOIN RUB:
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
HONEY GARLIC SAUCE:
3 tbsp cider vinegar (Note 2)
1.5 tbsp soy sauce, light or all purpose (Note 2)
1/2 cup (150g) honey (or maple syrup)
Preheat oven to 180C/350F.
Mix Sauce ingredients together.
Mix Rub ingredients then sprinkle over the pork.
Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
When pork is almost seared, push to the side, add garlic and cook until golden.
Pour sauce in. Turn pork once, then immediately transfer to the oven.
Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
Remove pork onto plate, cover loosely with foil and rest 5 minutes.
Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
Remove from stove, put pork in and turn to coat in sauce.
Cut pork into thick slices and serve with sauce!
1. Pork tenderloin preparation (also called pork fillet) - if you see a thin transparent skin on it (that's called the silver skin) it is best to trim that off before cooking (but not a major deal if you don't). Some butchers do, some don't. Trimming excess fat is optional.
Note: Tenderloin is not the same as pork loin. Tenderloin is long and thin, loin is fatter. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.
Cider vinegar - white wine vinegar, rice vinegar or champagne vinegar. OR 2 tbsp normal white vinegar.
Soy Sauce - Use light or all purpose. Do not use dark soy sauce or sweet soy sauce.
3. Ovenproof skillet - if you don't have one, just transfer pork to tray to bake. Once baked, pour any juices on the tray into the skillet to make the sauce.
4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part)
* For no pink (pictured), take it out of the oven when the internal temperature of the pork is 155F/68C - around 16 to 18 minutes. After 5 minutes rest, it will be 160F/70C which is just cooked beyond pink (ie optimum juiciness without pinkness).
* For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150F/65C - takes 13 minutes. After 5 minute rest, it will be 155F/68C (which is just pink, as juicy as pork tenderloin can be).
5. Nutrition per serving, assuming 5 servings (200g/7oz pork per person)
Calories: 360kcal (18%)Carbohydrates: 29g (10%)Protein: 38g (76%)Fat: 9g (14%)Saturated Fat: 4g (25%)Cholesterol: 127mg (42%)Sodium: 661mg (29%)Potassium: 749mg (21%)Sugar: 28g (31%)Vitamin A: 220IU (4%)Vitamin C: 0.7mg (1%)Calcium: 16mg (2%)Iron: 2.1mg (12%)
My recipe is just bung it all in the slow cooker and take it out when you remember it’s in there 3-8 hours later.
F*ck me, you've turned into Fanny Craddock overnight Kiwi. Good recipe though...
...and may all your doughnuts turn out like Fanny's...
Entrees - Gin appetiser with a dash of lemon and a splash of lemonade & tonic water, not to mention some tumbled ice thrown in for good measure.
Mains - A much larger glass, say .... a pint mug of gin ( only top shelf of course ) with all of the above and a few nibbles to entertain the wowsers.
Deserts - A large gin displayed with strawberries & cream surrounding the base of the plate, thus being complemented with an after dinner mint to the side.
After Dinner Thingy - All this to be washed down with the largest glass presented on the night, of gin ( to my excitement, Bartenders choice of brand, excellent as it was ) was dispersed in abundance. The final installment was an excellent year of choice ( April, 2020 vintage tawny port ) which allowed one's palate to be teased to such a state that the writer of this column was removed from the dining room in a horizontal state.
A good time was had by all of oneself.
Rating - 5 Stars
Southern Fried Chicken and home made potato salad.
It is Monday
Fish n chips n peas
Chicken pakoras, spicy pawns plain rice and salad..
Citrusy Salmon Salad again, Lemon and Blueberry cheesecake for afters and then I shall try for the first time a Gordon's Sicilian Lemon Gin and tonic with ice and a slice...
Dog turd and tonic.
Cold pork, little fried potatoes with onion & pickles
One of my favourites tonight Thai Green Chicken Curry, home made with red pepper, spring onion and peas on Jasmine Rice. Followed by home made chocolate fudge cake and some raspberries and blueberries...
Steels will recognise this (sort of) from the front cover of The Roasting Tin
Chicken breasts and avocados roasted (yeah I know, roast avocado - but it works) with a bit of olive oil and chilli flakes (I threw in a fresh chilli for luck). Cook up some brown rice, when chicken done slice it and get skin off avocados, put the rice and a load of fresh spinach in the roasting tin to soak up the chilli oil, replace chicken and avocado and smother the lot in a dressing of Virgin olive oil, lime juice, fresh chopped mint and fresh pomegranate seeds.
Not a dish I would have thrown together by luck, lot of odd things going on, but it’s fantastic. Only addition would be a belt of Cholula chipotle hot sauce to the dressing, we all added this to the finished thing anyway. Great side dish at a big bbq on a sunny day.
Made my first dish out of the book yesterday, Chipotle chicken wings and sweet potato fries - bloody lovely, demolished by all three of us!
That’s a favourite for us lot too!
Lemon Chicken & Rice followed by a Rhubarb upside down cake.
Anyway, tonight Squat Junior and Miss Squat in law came over for dinner.
Mrs Squat senior, as per usual cooked a magnificent chicken broth with her famous potato pie, supplemented with bread & butter jam pudding with custard.
A good night was had by all.
Tonight I will be mostly making chilli con carne