The lighting for the photos today was brilliant! It was a super bright day and I think the first bank holiday this year where the weather’s been glorious! The photos you can see without vegetables and sauce are cold! I prepared this meal in the morning before going to Crossfit, and when I returned, everything was cold so I took a photo of it without having to worry about people around the table waiting to eat and the hot food steaming up the camera lens.
This pork is apparently outdoor reared British pork, so it was probably the quality of the meat rather than my method of cooking it, but this was definitely a tasty meal; unique with the sweet potato mash, and the gravy was definitely the most delicious yet simplest gravy I’ve ever made. Sure, I’ve made gravies and nice sauces before, but they usually involve alcohol and lots of flour to cornflour, but tasted lovely and thickened up really nicely as well. I’ll definitely be using this sauce recipe again!
We also would have had more veg (I do like a huge pile of broccoli), but I didn’t make enough unfortunately. Usually, I cook way more veg than is needed, so I thought I’d reduce it a little – but there wasn’t quite enough (for our liking, at least!). So we ended up having more mash; paleo comfort food at its finest! It just means that Tim and I will have less tomorrow. But oh well.
And, we’ve saved the sweet potato skins to have as a meal with salad at some point next week. We’ll top them with cheese, bacon, garlic, onion, sweetcorn and chili! Mmmmmmm.
Anywho, blog entry for the day is here.
Pork Medallions with Apple, Onion and Sweet Potato Mash
Sauce adapted from: Appetite for China
For the sauce and medallions:
• 6 x pork medallions
• 1-2 tbsp butter
• 1 tsp cornstarch (not paleo, I know! But it’s only a little. Maybe you can omit it?)
• 250 ml (1 cup) smooth orange juice (or apple juice)
• 2-4 tbsp dried fruit (I used dried blueberries and cherries; cranberries would also work well)
• 250 ml (1 cup) vegetable (or chicken) stock
• 2 tbsp ground ginger
• 2 tbsp dark soy sauce
For the mash:
• Enough sweet potatoes for your guests
• 2-3 small apples (this will depend on your own tastes)
• 2 medium onions, sliced into rings
• Green veg to add colour: we had broccoli and pak choy. Other options could be kale, greens, cabbage, beans, peas, etc.
The night before:
Ideally, you would want to soak the dried fruit in the orange juice. This means they’ll be plump and juicy. This isn’t mandatory, but simply a little extra. I do think it does make a difference; when I made my favourite carrot cake recipe, my mum actually noticed that I had done something to the dried fruit, as she said that the flavour burst in her mouth when she bit into one!
For the mash and medallions:
Turn the oven to 175°C and put the sweet potatoes in. No need to add any oil, etc. Bake them for about 2 hours. Then 30-45 minutes before the sweet potatoes are due to be taken out, put the apples in with them.
In the meantime, put about 1 tbsp butter into a large non-stick saucepan and sear the pork medallions for about 1-2 minutes on each side, until they start to brown. You will probably have to heat the butter until it’s almost started browning itself before putting in the medallions.
Once they’ve been seared, pop the medallions on a baking tray lined with non-stick baking paper.
In the saucepan, add in the onions and sautée on a low heat until they sweat and then caramelise. Leave them to cool, ready to be mashed with the potatoes and apples, then reheated.
When the sweet potatoes and apples are cooked (poke to the centre of the apples and sweet potatoes to determien if they’re done), put them on a wire cooling rack or wooden chopping board to cool before scooping out the sweet potato flesh and putting it in the saucepan with the onions. Cut the apples into pieces, throwing away the core and seeds, but leaving the skin on. Make sure everything is cool before doing this though. Save the sweet potato skins for snacks! Mash everything together, and reheat thoroughly over the hob before serving.
Pop the medallions into the oven about 15 minutes before serving (make sure they’re not pink inside). You can add the pork juices in with the gravy.
For the sauce:
In a saucepan, add all of the ingredients listed. Bring to a boil, and then simmer until everything has reduced by about half, which should be about 5 minutes. Bring back to the boil just before serving.
For the vegetables:
Don’t forget to steam the broccoli for about 15-20 minutes before serving, and add the pak choy abuot 4 minutes before the broccoli is finished. However, you can have whatever veg you want and can cook it anyway you like!
Eaten around the table in Plymouth with the best people in my life: 25.05.2013