Pleasant pork with potatoes & peppers
Pork tenderloin with a balsamic and honey reduction, served with garlic smashed potatoes and sautéed peppers
Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030 – www.eddingtons.ca
Clean silver skin off tenderloin.
Rub tenderloin with chopped rosemary, fresh pressed garlic and sea salt.
In hot oven safe pan, sear tenderloin in vegetable oil for about 45 seconds per side.
Put tenderloin in 400° oven for 20 minutes. Once tenderloin is cooked, let rest for another 5-10 minutes.
Tenderloin then can be sliced to desired thickness.
Note: pork tenderloin should have a hint of pink. Do not over cook!
Balsamic in honey reduction
In a small pot, add 4 oz of balsamic vinegar, 4 oz of beef stock or demi-glace (you can substitute with chicken stock if necessary), and 1/2 cup of red wine. Bring to boil, then reduce to medium heat simmer. Let reduce for app 15-20 minutes.
Once reduced, add honey. Add small amounts until desired sweetness is reached.
This reduction will last one week refrigerated and can be drizzled over sliced pork tenderloin at time of plating.
Garlic smashed potatoes
This is a great way to use leftover potatoes, whether baked, roasted, or boiled.
In large skillet pan, use a fork to smash precooked potatoes (with skins on or off).
Over medium heat, add 2 tbsp. of butter, 1 tsp. of fresh chopped garlic, 3 oz of 35% cream, parmesan cheese and fresh chopped herbs (which ever herbs tickle your fancy – cilantro, thyme, oregano, basil, etc.) For added flavor, white wine is always a nice addition, but don’t go crazy; 2 oz is plenty.
Cook in pan until hot and liquids are cooked off and fully absorbed into potatoes.
(You can use these potatoes as a base to put your entrée on, which is doubly good because it can keep your main dish hot for a longer period of time and gives excellent height for presentation.)
Using a mixture of red, yellow and orange peppers, cut into medium-sized triangles, and sautée on low to medium heat with a splash of olive oil and fresh sea salt. Do not rush; let your peppers cook slowly to maximize the sweet flavors.