Pork Tenderloin with Garlic and Ginger, Served with Yam Mash
This came about as a result of:
A. Really fancying a stew or casserole (it was a very cold day) but only having to cook for myself and not wanting to wait all bloody day.
B. Having some pickled garlic and ginger I'd picked up at a French market and was starting to feel slightly guilty about not using yet.
The result is this rather nice, warming dish that cost my about '£3. Bargain.
NB I appreciate that the picture makes it look like a dog's dinner, I'm pretty sure this is because my phone's camera is shite and I was concentrating when I plated up (I was that hungry).
Pork Tenderloin with Garlic and Ginger, Served with Yam Mash
This came about as a result of:
A. Really fancying a stew or casserole (it was a very cold day) but only having to cook for myself and not wanting to wait all bloody day.
B. Having some pickled garlic and ginger I'd picked up at a French market and was starting to feel slightly guilty about not using yet.
The result is this rather nice, warming dish that cost my about '£3. Bargain.
NB I appreciate that the picture makes it look like a dog's dinner, I'm pretty sure this is because my phone's camera is shite and I was concentrating when I plated up (I was that hungry).
Cooking Instructions
- 1
Bring a pan of salted water to the boil, reduce the heat, add the yam and simmer for 15 - 20 minutes.
- 2
Add oil to a skillet and bring to a high heat. Add the pork, then remove once browned.
- 3
Bring the skillet to a low heat, add the onion, cook for 2 - 3 minutes.
- 4
Add the garlic, ginger and 1 teaspoon of paprika to the skillet and cook for a further minute.
- 5
Add the tomatoes, mix well and cook until reduced by 1/4.
- 6
Add the lemon juice, honey and half the parsley to the skillet, stir well.
- 7
Return the pork to the skillet and add 1 tablespoon of sour cream, season to taste. Mix well and cook for a further 3 - 5 minutes.
- 8
Once the yam is soft enough for a fork to easily pass though drain the water from the pan. Add 1 tablespoon of sour cream, 1 teaspoon of paprika and the remaining parsley. Stir well then mash the mixture. Season to taste.
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