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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.
- 1 Pork Tenderloin
- 2 Ripe Pears Cored and sliced into crescents
- 3 teaspoons Runny Honey
- 1/2 teaspoon Vanilla Paste I used nielsen massey
- 2 Banana Shallots Finely chopped
- 200 ml Honey Spiced Tripel Sharps
- 1 clove Garlic finely sliced
- 1/2 Lemon
- 75 g Butter
- Marinade the meat in beer, the vanilla paste, 2 teaspoons of the honey and the chopped garlic for up to 12 hours (optional)
- Melt 25g of butter in a heavy, oven proof pan and gently soften the shallots for 10 minutes or so
- Remove the shallots from the pan with a slotted spoon
- Remove the tenderloin from the marinade and pat dry with kitchen towel
- Seal the meat in the pan you used to soften the shallots, return the shallots to the pan and then pour in the marinade
- Bring to a gentle simmer on the hob, then place in a preheated oven at 170c for 15 minutes
- Meanwhile, prepare the pears by melting the remaining butter in a pan, adding the honey and then gently frying the pears till they are soft and translucent with golden edges. Put to one side and keep warm
- Remove the meat from the pan and allow to rest. Reduce the sauce down till it is thick and slightly sticky. Add lemon juice to taste and season with salt and pepper.
- Slice the pork into medallions and serve covered with the sauce and garnished with the pears. Enjoy with a green vegetable, some mash and a glass of Honey Spice Tripel
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 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.