Pork Tenderloin With Potato Croute

Name: Pork Tenderloin With Potato Croute
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 serving(s)
Ingredients: 350 g pork fillets, sliced; 2 tablespoons dark soy sauce; 2 tablespoons clear honey; 1 tablespoon sherry wine; 2 tablespoons orange juice; 1 garlic clove, peeled and crushed; 2 large potatoes, peeled; 1 medium carrot, cut into julienne strips; 100 g runner beans; 4 spring onions, chopped; orange wedge, to serve

Submitted by Luschka

"And again from Steam Cuisine. I've not made this but it looks delicious! Prep time includes 2 hours marinating."

Download

photo by patti k.

Ready In:: 2hrs 30mins
Ingredients:: 11
Serves:: 4

ingredients

350 g pork fillets, sliced
2 tablespoons dark soy sauce
2 tablespoons clear honey
1 tablespoon sherry wine
2 tablespoons orange juice
1 garlic clove, peeled and crushed
2 large potatoes, peeled
1 medium carrot, cut into julienne strips
100 g runner beans
4 spring onions, chopped
orange wedge, to serve

directions

Cut the pork into think slices and place in a shallow glass dish. Mix together the soy sauce, honey, sherry, orange juice and garlic, and pour over the port, turning to coat. Cover and leave to marinate for 2 hours.
Meanwhile, cook the potatoes in boiling salted water. When cooked, remove with a slotted spoon and slice very thinly. On a heatproof plate, arrange the potatoes in four circles, overlapping the slices and place in the warmer drawer.
Remove the pork from the marinade and place in a pan. Top with carrots and spring onions and cook until ready, about 20 minutes.
Meanwhile, in a separate pan, heat the marinade until reduced to a glossy sauce.
Transfer the potato croutes to the serving plates and top each with pork and vegetables. Spoon the glaze over the top, garnish with orange wedges, and serve with freshly steamed green vegetables.

Questions & Replies

Got a question? Share it with the community!

Reviews

I'll start by saying I don't really have a steamer, so I made this using the oven. The marinade is tasty and gives the meat a good flavor, but I recommend doubling it because I didn't really have enough to use as a sauce and had to add some stock and more soy sauce. The combination of the marinated pork, the potatoes and vegetables is a good one. Thanks for posting.

patti k.

RECIPE SUBMITTED BY

Luschka

I am currently on a month long tour of Europe with my husband and two of our friends. You can follow our travels on martinandluschka.blogspot.com ¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬ One of my favorite chefs is Jamie Oliver, but my husbands'a pretty good cook too! I love being creative, whether its in cooking, writing, crafts...unfortunately i'm not gifted with pens or paints, but I try to do the best I can with what I have! <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://img.photobucket.com/albums/v726/annacia/pt-shutterbug-banner-1.jpg" border="0" alt="Photobucket">

View Full Profile