Having failed to get the pork cheeks required for the planned dish, and unwilling to spend any longer than necessary in a supermarket on a Saturday I grabbed a pork fillet, some Portobello mushrooms, asparagus and a trusty pinot noir and legged it as quickly as possible. Whilst it’s annoying when you specifically plan a certain dish and can’t get what you need, I quite enjoyed the little spread of ingredients (below), along with some fridge bits with which to create something passable, Ready Steady Cook style. (Although I doubt you can get more than 2 ingredients for a under fiver in London nowadays..) So I was aiming for tenderloin medallions with a Portobello, apple and bacon sauce. Too much already, so did away with the apple (will juice it later with my new juicer! Post to come). As it turned out the fridge was a bacon-free zone, but there was a bit of saucisson lurking at the back from a trip to Borough Market a couple of weeks back. In it goes.
I’m not one for noting intricate details when it comes to recipes (the reason I’ll never be a decent baker) so think of this a suggestion if you happen to have similar ingredients handy. I chopped the fillet into inch-wide medallions and fried them in butter (and a smidge of oil to stop the butter burning) on both sides until a little bit brown but still squidgy when poked.
Get them out, put the mushrooms and chopped saucisson into the juices, add a splash of red wine, another splash of chicken stock (I threw in half a cube and some boiled water), teaspoon of Dijon mustard, scrape of nutmeg and sprig of rosemary. Let it bubble for a minute then put the pork back in, cover and turn it down. Five minutes for the sauce to thicken a bit and that’s it!
I put some greens with it with a sliver of butter (it is Saturday after all), poured a fair bit more of the wine into a large glass et voila!
Not exactly Michelin worthy but pretty good for a ten minute job with mostly fridge leftovers. Probably also good with apples and cider instead of mushrooms and wine. Next time!