So, a recipe to use some of those garden shallots. As you probably know, shallots will add a delicate sweetness to any meat; they don't need the same cooking time as onions to soften.
First, in order to open up the pork for rolling up, I am subjecting you to an Ivan doodle because I think it will be clearer! Cut down the middle, (1) but not right through; do the same thing on each side of the two sides (2) so it is like quarters. Flatten out (3) and make more criss crosses (4) with your knife, making sure you don't cut right through. To roll it up, you will start from the shorter right-hand side.
Fry in two tablespoons of olive oil and four to six shallots sliced thinly. Cook for two minutes adding in two tablespoons of bread crumbs and cook for another minute. Place evenly on top of the opened out pork and roll from right to left tying it up with cooks string (or fixing with cocktail sticks)
Brown the pork on all sides in the same pan. Add a glass of red wine and half a glass of water; cook for 2 more minutes and then put into the oven at 200°c/400°f for 20 to 35 minutes depending on the size of your fillet. Remove the pork and wrap in foil for 15 minutes and put it in a warm place so it relaxes and finishes off cooking - it will be much more tender this way. You can reduce the 'jus' meanwhile and finish it by adding a teaspoon of butter just at the end.
Have a good weekend! At the moment, it is pouring with rain, but enjoy one of our sunsets taken at the beginning of the week from our back garden!
This sounds like a wonderful way to stuff a pork tenderloin. It looks so yummy! I'm always looking for something different to do with a tenderloin. What a delish way to use up those shallots too! Friday night's date night around here, so I have made individual beef wellingtons with gorgonzola and mushrooms to have with a nice Chianti! Have a fabulous weekend!!
ReplyDeleteHello,
DeleteThank you, that is so cute to have a date night! Yum - Beef Wellington one of my favourites, certainly don't eat it enough (going to have to make it now!!) Hope you and Bassetpapa had a wonderful time! Give your adorable doggies an extra squeeze from France! Have a great weekend also.
Ivan
Ive never cooked with shallots....just not that common here in Canada....I need to scout some out now and try this.
ReplyDeleteThanks for the link to Granny names the other day.
Have a great weekend.
Hello Chania,
DeleteThanks for coming by, I hope you get to find some as they do taste so good. You could also use red onions sliced really thin and cooked them right down (about 15-20 minutes on a low heat so they caramelise). You will definitely get some in Montreal when you next visit your boy(+family) - we used to go(+shop) there a lot when my partner's sister lived there, now we just pass through:-(
Have a great weekend also.
Ivan
I like the look of that. Pork can be dry (when I cook it, anyway!) but I suspect your recipe was perfectly cooked. I like your little illustrations! Have a great weekend.
ReplyDeleteHello Gillian,
DeleteThanks for coming by, bigger meat joints do better with a low and slow bake and resting to finish the cooking is key (wrap in tin foil as it is just cooked so the residue heat carries it over to being cooked perfectly... usually LOL ) The doodles are done on my phone. I hope they make sense, I had to re-do the first one as it looked like a tree stump! Have a really good weekend.
Ivan
Yes, thanks for the illustrations Ivan! So that's how 'rolling' is done. This sounds and looks delicious. I learn something every time I come here.....shallots tenderize, didn't know that. And I thank you for this monsieur!
ReplyDeleteHey Mr. Jim!
DeleteWe aim to please (ha ha!) I took a photo of the process and it just looked like Aston had chewed it, so I 'doodled' it on my phone! Thank you for visiting hope you three have a really good weekend.
Ivan
Yum, yum! We prepare the pork tenderloin stuffed with blue cheese and puff pastry. By the way, you draw very well! Happy Saturday. :o)
ReplyDeleteHello,
DeleteThank you for passing by. Your recipe sounds really wonderful too, I will have to try it out. I doodle/draw a lot, it was only quick but thank you. Wishing you and your family a very happy weekend!
Ivan
Ivan, If I make this recipe, will I have a similar sunset out my window? I recently made a recipe for pork roast, but instead butchering (literally and figuratively), the instructions said to pierce deep holes in the roast and fill it with a mixture of prunes, ginger and a few other ingredients. The sauce was port wine and some stock. A keeper. xoHarriet
ReplyDeleteHi Harriet,
DeleteYes, the sunset is guaranteed!! I will have to try your pork dish, sounds good. Hope you had a good weekend!
Ivan x
Hi Ivan,
ReplyDeleteI found your blog via a twitter from Laura Calder. I am really enjoying your post's with the wonderful pictures. Can't wait to try some of the recipes!
Donna
Hello Donna,
DeleteThank you so much for stopping by and writing, it means a lot to me people responding. I shall see Laura this week so I will thank her for connecting us all! I hope you find something you would like to make, let me know how it goes!
Ivan
Dear Ivan,
DeleteYears ago when I was first married I attempted cooking from Julia Childs’ Mastering the Art of French Cooking. But I found the recipes hard and complicated and the results were hit and miss so I gave up on it. (I gave up the marriage for similar reasons.)
My current partner’s family is from France and immigrated to Canada in the late 1950’s. He loves good food so I decided to try my hand at French cooking once again. When I cook from Laura’s cookbooks he tells me that it tastes like his mom’s cooking! Very, very high praise! And Laura’s recipes have yet to make me cry. What more could a girl ask for?
Donna
P.S. I am going to attempt your potato and sausage recipe from your June post. Never would it have occurred to me to simmer sausage in wine.
Hello Donna,
DeleteThank you for your lovely letter, I do enjoy finding out about peoples stories. I have that book and although wonderful, I can see it could put people off. I am happy though, that you have found what you are looking for in Laura's books - praise indeed! I do hope you find more recipes you like on my blog.
Ivan