What you talking about Willis?!
This was a cool interpretation of a Pork Tenderloin, but like some interpretations, it needs some work.
Fun to do, but this damn series of cookbook’s, Eurodelicies – Dine with Europe’s Master Chef’s, has some gaping holes and lots of interpretations you have to contemplate.
Time – it’s wine time with this recipe. Drink up, it will help you relax.
Amount of some of the ingredients – at your discretion, or for me, my best guess and a couple sips of wine to think what seems appropriate.
So here’s what I did – potatoes in the oven for 30 minutes. Went under the broiler for 4-5 minutes at the end to brown. Turned out great.
Pork – about 20 to 25 minutes with lots of turns in the Le Crueset Dutch Oven.
Sauce – need to double the sauce (pork broth, which for us was beef broth) – very nice sauce. Will do chicken broth next time.
Lemon zest needs to be zested and not coarsely chopped. Only half a lemon needed.
Tomato paste. Arghhh! I guess I’m hyper-sensitive to it or I got a really bad can cause it killed the artichokes. I used canned artichoke hearts.
Glad my wife had the rings to help form the dish, sorta fun.
2 1/2 stars – Fun…a new twist…but something I really don’t want to do again. I was semi-wowed by the presentation and the potatoes with the pork.
From Eurodelicies – Dine with Europe’s Master Chef’s – Meat and Poultry. Recipe by Stephane Raimbault, France