Tuesday, June 30, 2009

Pork Loin with Curried Fingerlings

Oh, yeah, and a sweet & sour white onion peach sauce. Mmmm.

This is what happens when I have a) time, b) inclination, and c) a reasonably large grocery budget. You'll notice the nice crust on both the pork and the potatoes there. I sure did.

The sauce might need some tightening if I want to make it again. I have thoughts of additional vinegar to bring out the sour. And perhaps a 1/4 cup of cream or butter in the blending stage to add a bit more velvet to it all. Maybe reducing it once it's been blended. We'll see. It was definitely good enough to do again.

First things first. Get a pork loin roast, salt and pepper, a roasting pan, and an oven at 350 degrees. Combine all ingredients until the pork registers 145 degrees internal temperature.

Then go get this:

  • 2 lbs fingerling potatoes, sliced 1/6" thick
  • 2 cups sliced mushrooms (shitake would be grand)
  • 1 1/2 T curry powder
  • 1/2 cup chicken broth
  • oil, salt, pepper
  • 1 large Vidalia onion, divided
  • 5 medium peaches
  • 4 cloves garlic
  • three scallions
  • 2 T apple cider vinegar
  • oil, salt, and pepper

Parboil your potatoes until half cooked (just 2 or three minutes once the water simmers, they're sliced pretty thin y'all). Remove from the heat and drain. In batches, saute them in olive oil until the edges are crispy. Remove from pan. Saute mushrooms and 1/4 of the onion in oil with salt and pepper. When the onion sweats, add the curry powder and the chicken stock. Add the potatoes back in and heat through.

While that's all going on, saute the onion, garlic, scallion, and peach over high heat, breaking up the peaches. When the onion is totally softened, add the apple cider vinegar and combine. Remove from the heat and cool, then add to a food processor and completely pulse it smooth.

Slice that loin. Bed of potatoes and shrooms down. Loin on top. Sauce it up. Garnish with the green stuff (I had parsley here).

I could add a little curry to the sauce next time too if I'm doing a pure repeat, but you don't need to. The sauce and the pork, the sauce and the potatoes, and the potatoes and the pork all matched up well as pairs, and all three together on a plate were fantastic. Ask the Sam's crew, they demolished a 9x13 tray of it in 3.28509 seconds. And that includes time for Belcher to get seconds.

1 comment:

Stephanie said...

I look forward to be the next taste tester of this dish :)