Pork tenderloin is the pig meat equivalent of fillet steak. Provided it is cooked properly and in an appropriate fashion, unlike many other cuts of pork it will be served super tender as well as tasty. The fact that tenderloin is usually considerably less expensive to buy than fillet steak makes it an even more attractive choice for your table. While the piece of meat is normally cooked and served in steak sized portions, slicing it in to small medallions as in this instance not only means it cooks more quickly but that your purchase will go a lot further and serve many more people.
Pork tenderloin medallions are served on fondant potatoes, topped with slices of chorizo and accompanied by tenderstem broccoli
Ingredients (Serves 1)
- 1 large baking type potato
- 1 pint (approximately) of fresh chicken stock
- 1 stick (4 ounces) of butter
- 3 pork tenderloin discs, around three-quarters of an inch thick
- Vegetable oil
- 6 spears of tenderstem broccoli
- 3 slices of Spanish chorizo, around half an inch thick
- Freshly chopped cilantro (coriander leaf) to garnish
The potato should be peeled as normal before being trimmed at each end that the ends are completely flat. Try to avoid trimming away too much of the potato but you do want to have a fairly large surface area on each side.
There are actually quite a number of slightly different ways in which it is possible to make fondant potatoes. Water, stock, butter and even olive oil are commonly used in the process but if there is one major problem often encountered with a number of the techniques it is that the potato chunks can remain hard to the point of being inedible in the center when they are cooked to perfection on the outside. The cooking method described here is one of the ones most likely to ensure your potatoes are cooked to perfection every time.
Start by cutting the peeled and trimmed potato across the way in to three equal width chunks. Lay these chunks in the base of a medium sized pot.
Slowly pour the chicken stock in to the pot until the potato pieces are just covered and quite literally no more. Add the butter and put the pot on a medium to high heat until the butter is melted in to the stock and the resultant liquid combination has reached a simmer.
Adjust the heat under the pot to maintain a medium strength simmer. The idea is to boil off all the stock over a period of around half an hour to leave only the melted butter for the final few minutes of cooking.
When the stock level in the pot with the potatoes is starting to get fairly low (after twenty to twenty-five minutes), put a cast iron grill pan on to preheat to very high. This will take a few minutes. Put a medium pot of salted water on to come to a boil. Lightly oil the pork medallions all over using a pastry brush, season with salt and pepper and grill in the hot pan for about two minutes each side.
Amazon Price: $33.00 $16.09 Buy Now
(price as of Apr 6, 2016)
Lift the grilled pork medallions with cooking tongs to a heated plate or flat bottomed bowl. Cover with aluminum foil and leave for a few minutes to rest. Put the tenderstem broccoli spears in to the pot of boiling water and simmer for three to four minutes.
It is necessary to monitor the potatoes constantly when the stock has all evaporated and you are left only with the slightly sputtering butter. Reduce the heat and cook for two or three minutes before very carefully turning the potatoes over to cook for a similar few minutes on their second sides. Drain the tenderstem broccoli through a colander at your sink and leave to steam off and dry out for a couple of minutes.
Turn the heat off under the pot containing the potatoes. Lift each fondant potato piece to a plate covered with kitchen paper and gently pat dry before lifting to the serving plate.
Lift a rested pork tenderloin medallion on to the top of each fondant potato.
The chorizo slices are entirely optional. I simply thought this spicy Spanish pork sausage would add both a little bit of extra color and flavor to the dish. If you are using chorizo, do make sure that you buy the pre-cooked and ready to eat type and not the type (usually of central American origin) which requires to be cooked before it can be eaten.
Lay a chorizo slice on top of each tenderloin disc. The heat will quickly cause them to melt slightly, imparting extra flavor to the pork.
Lay the broccoli stems on the plate, ideally using them to divide the potato and pork assemblies as shown above.
Scatter with the freshly chopped cilantro and the dish is ready for immediate service.