Recipe: Pan roasted pork tenderloin with salsify
- Details Category: Pork Based Published on Monday, 04 March 2013 20:05 Written by Super User :
Boldly flavored and colorful on the plate, this dish pairs carrots with salsify — a woefully underappreciated, delicious root vegetable — to make a filling main course, perfect for an autumn or wintertime dinner for a crowd.
- 4 cups water
- 1/2 lemon
- 1/2 pound salsify
- 1 pound carrots
- 1 pork tenderloins, trimmed of fat
- Sea salt
- Freshly ground pepper
- 3 Tbsp extra-virgin olive oil
- 1/2 cup drained canned chickpeas, rinsed and blotted dry
- 1/2 cup fresh orange juice
- 1/2 cup water
- 2 Tbsp unsweetened dried cranberries - I used rhubarb
- 1 Tbsp firmly packed light brown sugar
- 1 star anise pod
- 1/4 tsp pimentón (Spanish smoked paprika)
- 1 Tbsp butter
- 1 Tbsp finely chopped fresh flat-leaf parsley
- 1 Tbsp finely chopped fresh oregano
- Preheat oven to Gas Mark 6.
- Pour the water into a bowl and squeeze in the juice from the lemon. Trim and peel the salsify, cut into 3/4-inch lengths, and immediately drop into the lemon water to prevent discolouration. Drain the salsify and blot dry with paper towels immediately prior to cooking.
- Peel and cut the carrots to match the size of the salsify pieces. Set aside.
- Season the pork generously with salt and pepper. Quickly brown the tenderloin slices on a high heat. Set aside.
- Add the salsify to the pan and sauté, stirring frequently, for 3 minutes.
- Add the carrots and continue to sauté, stirring frequently, until the carrots and salsify are browned at the edges, about 5 minutes longer.
- Add the chickpeas and 1/2 tsp salt and stir for 1 minute longer.
- Place the pan in the oven for 10 minutes.
- Remove the pan and vegetables over medium heat. (Remember that the handle is hot.) Add the orange juice, water, cranberries, brown sugar, star anise, pimentón, and 1/4 tsp pepper and mix well.
- Bring to simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in the butter, parsley, and oregano. Taste and adjust the seasoning.
Makes 6 to 8 servings