Basic Pork MAKES 4 SERVINGS
Sure, you can certainly stick to the ingredients of the basic recipe. And it will taste great. But the basic recipe is meant to be a foundation for other stews. Dare to try your own flavor combinations as well. 11⁄3 2 ¼ 1 3
European Tenderloin Delight MAKES 4 SERVINGS
This dish is all about the traditional flavors from my side of the world, and with the horseradish for a finisher, you’ll have a clean and fresh stew that everyone will enjoy. 1 batch of basic pork (see recipe at right) that uses 1 pork tenderloin (approx. 11⁄3 pounds) Flavoring: 4 sardine fillets ½ tablespoon dried tarragon 1 tablespoon spicy brown mustard 1⁄2 cup shredded fresh horseradish
1 1¼ 1 1
pounds pork carrots, peeled celery root onion, finely chopped garlic cloves butter and olive oil for sautéing cup water cup heavy cream lemon, zest and juice teaspoon salt freshly ground white or black pepper
1. Cut the meat whatever way you want. Peel and cut the root vegetables and onion diagonally into strips or cubes. Sear the meat and vegetables in a frying pan in butter and oil. 2. Add water, heavy cream, lemon zest, and juice. Reduce until only half the liquid remains. Season with salt and pepper.
1. Clean the tenderloin and cut it into medallions. Peel the root vegetables and onion listed in the basic recipe, and cut them diagonally into strips or cubes. Sear the tenderloin and vegetables in a frying pan with butter or oil. 2. Add water, heavy cream, sardines, tarragon, and mustard. Reduce to half its original volume. Season with salt and pepper. 3. Sprinkle the horseradish on top and serve with mashed potatoes.
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winter 2015 real food 49