Pork Tenderloin w. Spiced Carrot-Potato Puree Recipe

Pork Tenderloin w. Spiced Carrot-Potato Puree

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Ingredients

For the Pork:

1 ¾ lb pork tenderloin (two small loins)
2 tbsp cilantro
1 large clove garlic
1 small shallot, coarsely chopped
1 inch fresh ginger, peeled and coarsely chopped
1 tbsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp lemon
2 tsp honey
2 tsp fennel seeds
1 tsp cumin
2 tbsp olive oil


For the Carrot-Potato Puree:

2 lb carrots, peeled and cut into 1 inch pieces
2 lb potatoes, peeled and cut into 1 inch pieces
1 cinnamon stick
1 bay leaf
2 cloves garlic, crushed
Spice mixture (recipe follows)
2 tbsp honey
1 quart chicken stock (or veggie)

For the Spice Mixture:

1 tbsp mustard seeds
1 tbsp fenugreek seeds
1 tbsp cumin
1 tsp ground cloves
1 tsp ground cardamom
1 tsp grated nutmeg
1 tsp turmeric
1 shallot, sliced
1 yellow onion, sliced
1 clove garlic, diced

How to make Pork Tenderloin w. Spiced Carrot-Potato Puree


Pork Tenderloin with Spinach, Spiced Carrot-Potato Puree, and Cilantro-Mint Chutney
Makes 4 servings

Combine all ingredients except the pork in a food processor. Transfer the mixture into a large, reclosable plastic bag with the two tenderloins. Using your fingers, massage the marinade into all crevices of the pork. When properly covered, lay the bag of pork flat in the refrigerator and let marinate overnight.

20 minutes before your guests arrive, preheat the oven to 500 degrees, transfer the loins to a sheet pan, and bake for 20-25 minutes.

Cover the pan with foil and let rest for 15 minutes.

In a medium casserole pot over medium-low heat, sauté the garlic, cinnamon sticks, and bay leaf until the garlic begins to brown. Add the "Vadouvan" spice mixture and continue to cook for another few minutes. Add the carrots and potatoes, cover with stock, adding any additional liquid (water, or more stock) necessary to submerge the vegetables. Bring to a simmer and cover with lid. Cook over medium heat until the carrots and potato are tender throughout.

Remove the vegetable with a slotted spoon, and in batches puree them a food processor with the honey, adding the cooking liquids as necessary to obtain the thickness of smooth mashed potatoes.

Keep warm on the stove until serving.

TIP:Reserve 4-5 chunks of carrots and remaining cooking liquid. Add a knob of fresh ginger, and puree in the food processor. This makes two servings of really nice Indian-scented carrot ginger soup which you can keep in the fridge as light lunches.

For the "Vadouvan" Spice Mixture:

The ingredients used for this mixture are similar to those in the classic Indian blend Vadouvan, recently brought into the limelight when featured in a winning recipe on Top Chef (I’m not that obsessed, I swear). If you have some time on your hands and plan on making more Indian inspired dishes in the coming weeks, spread the mixture into a thin layer on a non-stick sheet pan. Bake at 300-350 degrees for 90 minutes, stirring occasionally, until the moisture has evaporated and the mixture takes on the texture of potpourri. Dried like this, it can be stored in the refrigerator for up to a month.

In a small saucepan, toast the mustard seeds and fenugreek seeds until aromatic. Add the remaining spices and cook for one minute longer, until just heated through. Remove from heat. In the same pan, cook onion and shallot until caramelized, about 15 minutes. Add garlic and cook for another few minutes until lightly golden. Place reserved spices in a small food processor and blend until the mixture becomes a fine powder. Add onion mixture and pulse until all elements are combined. The resulting texture should resemble a thick paste.

To serve: Slice the pork and arrange it over a bed of spinach and carrot-potato puree. Finish with a drizzle of chutney.

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