Pork Tenderloin with Caramelised Pears and Vanilla:
One of the bizarre effects of the 5:2 diet for me is that everything has more taste. Especially, but not exclusively on fasting days. And, I am getting cravings…
Now, if you hadn’t guessed already, I am the small thing in the white outfit on top of the very large sow. My Uncle Geoffrey was a pig farmer and we used to visit the farm quite regularly as children. I remember feeding the litter runts (piglets and lambs) who were kept in baskets by the aga. I don’t actually remember going for a ride on the sow…!
This particular dish was inspired by the Nielsen Massey vanilla workshop where we were introduced to the idea of using vanilla with savoury dishes. And, I got a real urge to make something with pork, pears and vanilla. Added to that, I’ve been sent some beer to match to food. After the Dingley Dell event, I was quite inspired by the idea of pork with beer – I VERY nearly tried a pulled pork dish…but the idea that I might have rather a lot of left-over pork, which might just be a serious distraction on a 5:2 fast day prevented me from doing that. Instead I did something a lot simpler and, I hope, equally delicious.
I’ve made this dish in order to take part in an excellent competition being run by Sharps Brewery in their quest to find a Brand Ambassador for their beers. I was sent three beers to taste and I must admit so far I have only tried the Honey Spiced Tripel because I was intrigued by the description on the bottle. I thought it was fabulous and quite unlike any beer I’d tried before (despite a lengthy stint in Brussels where I remember trying and hating CHERRY beer).
I’m not even going to try counting the calories in this one, it would just scare me! BUT tenderloin is one of the least fatty cuts of port – and something of a bargain to buy (enough for two people should cost you no more than £5) so I don’t feel too bad about having it on a 5:2 feast day.
Sharp’s Brewery was founded in 1994 at Rock, Cornwall. It is now now the largest brewer of cask conditioned beer in the South West (Industry sources) and Sharp’s leading brand Doom Bar is one of the UK’s fastest growing beer brands. The Sharp’s brewing process incorporates all the best practices from Britain’s rich brewing heritage with modern high spec brewing equipment, food standard hygiene and industry leading environmental practices to produce the very highest quality beer.
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