Friday, January 06, 2012

Pork tenderloin with leeks, raisins and warming spices


This was our family's last proper home-cooked lunch back in 2011. I didn't expect to like it, but I did, just like the rest of my family. You see, I had some young leeks and a pork fillet in the fridge, and a putting those two ingredients into the search box of my Estonian recipe site yielded this recipe that I had scribbled  down from a Swedish Arla-site back in 2002 (Gryta med julens kryddor was it called). Pairing pork and leeks wasn't a problem, it was the addition of raisins and the spices (cinnamon and ginger) that worried me. However, a positive reader comment encouraged me to go ahead with it, and I'm so glad I did.

This is not a dish I'd be making for my family on a weekly basis, but it's definitely one I'd happily make every now and then - and perhaps even use for a casual weeknight entertaining during the cold months.

Pork with leeks, raisins and warming spices
(Jõuluhõnguline siga porruga ehk porru-rosinaliha)
Serves four

500 to 600 g pork tenderloin
2 leeks or a handful of young leeks
sea salt and freshly ground black pepper
a knob of butter
200 ml whipping cream/heavy cream (a cup minus 3 Tbsp)
2 Tbsp concentrated veal stock (I used Bong's Touch of Taste)
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp soy sauce or Worcestershire sauce
4 Tbsp seedless raisins

Cut the pork tenderloin fillet into thick slices (about 2 cm each). Season with salt and pepper.
Heat some butter in a non-stick frying pan, brown the pork slices on both sides over moderate heat. Put aside.
Cut the leeks into thick slices (larger ones) or 5 cm lengths (younger ones). Add those to the pan and sauté gently.
Now add the cream, veal stock concentrate, raisins and spices to the frying pan and simmer for a few minutes.
Return the pork slices to the frying pan, cook for another 4-5 minutes until heated through.
Serve with boiled potatoes or potato mash.


Pene said...

Sounds good. I would use fresh ginger root instead of powdered ground ginger - adds a unique flavour. Happy New Year, Pille!

Moritapititona said...

I am making it today. It sounds good, wholesome and just the ticket for today's lunch. Happy new year from Spain.

Pille said...

Pene, fresh ginger would work well, too. As the flavour is rather different, then it'd be a bit fresher and livelier, and not such gingerbready, but still delicious.

Moritapititona - happy new year to you and yours! Did you enjoy the dish?