The good news is I'm back in Paris! The bad news is the French Government hasn't deemed my work permit permissable yet. The 3-star restaurant I normally cook at is short staffed right now and here I am lounging around my Parisian apartment doing nothing but stuffing myself on croissants and baguette. C'est terrible!
In the meantime I have some recettes deliceux pour vous that I've been working on at home. Today's recipe is simple to prepare and can be on your dinner table in half an hour. The porc tenderloin is quickly seared, then smothered in dijon mustard and freshly chopped rosemary. Next it is roasted with onions and apple slices. Add a little jus at the end et voila! I should also mention that this recipe is low in fat and has no starchy carbs either. Click on the end of the page for the full recipe.
I almost forgot...I've also been putting together some interesting videos. So stay tuned for How to Skin a Rabbit. What do you mean this doesn't interest you?
Technorati Tags: apples, porc roasted with rosemary and mustard, porc roti, porc tenderloin
Porc Fillet Roti
this recipe can be easily expanded to serve more than 4 people!
Ingredients
1 Porc tenderloin for 4 people
4 Tablespoons dijon mustard
3 Sprigs fresh rosemary
2 Golden Delicious apples
3 Medium yellow onions
1 veal stock bullion cube to make 1 cup jus (can substitute chicken stock)
1 Tablespoon canola oil for searing
3 Tablespoons olive oil for roasting
Fresh cracked pepper
Salt
Directions
1. Preheat oven to 400˚F / 200˚C.
2. Generously season porc loin with pepper and salt.
3. Heat a nonstick skillet on medium high heat with 1 T of canola oil. Make sure it is large enough to fit porc tenderloin. Once oil starts to smoke and sizzle sear meat on all sides golden brown (about 1min/side). Remove from pan and let cool quickly on a rack.
4. Slice onions into rings about 1/2" thick.
5. Smother porc with mustard and pat on chopped rosemary.
6. Place porc in roasting pan with onions around it and drizzle olive oil over onions. Place in oven
7. While porc is cooking slice apples. Add apples to porc after 15 minutes. Cook for 5 more minutes then check porc for doneness. Most tenderloin takes about 20-25 minutes. Meat should be firm to the touch but, just a little squishy and hot all the way through. (I always test meat with a tiny metal rod that I stick into the center and then to my bottom lip. If it's burning hot, then you've over cooked it. It should be hot – but not warm!)
8. Mix bullion cube with one cup of warm water to dissolve.
9. When porc is cooked remove and let sit on rack, tented to rest. If onions and apples aren't yet carmelized to your liking put under broiler for a few minutes. Once you've achieved the color you desire remove roating pan to the stove top and add 1/2 cup of jus into the onions and apples. Simmer for a few minutes. The pectin in the apples should thicken the sauce just enough to give it a gloss. Add more jus depending on how many people you're serving.
10. Place onions and apples on plate with porc slices over. Spoon jus over the top. Voila!
Welcome back!
Enjoy your lounging time and spring in Paris before the French government get off their asses and get your permit to you. (that could take a while!)
Delicious looking recipe!
Posted by: loulou | March 27, 2007 at 09:35 PM
Can "How to skin a rabbit" ever live up to its frightening prequel, "Don't Be a Boar"? I shudder in anticipation...or is it dread?
Posted by: Chris Late | March 27, 2007 at 09:55 PM
Oh yes! The video is even more horrifying than the baby boar pics. To hunters I will probably look like the next pinup doll "Hey Cleetis she can cook and skin yer rabbit!"
In reality I feel there's a huge disconnection between the food we buy in the super markets and the actual product, ie, the animal. Animals are now products like coca cola and lysol.
Although skills like butchering seem barbaric, they potentially can allow one to eat meat that has been hunted and raised naturally. No pesticides, no chemicals, natural habitat, etc, etc etc. More on this next week....
bises,
Ms. Glaze
Posted by: MS. Glaze | March 27, 2007 at 10:28 PM
hey there, just been lucky enough to discover your blog totally by accident. I really love it, especially the cooking videos, its the way forward and exactly what i do as well!
Posted by: Niall Harbison | March 28, 2007 at 08:06 PM
hey amy... i am curious about your phrase c'est terrible. is it awesome or awful that you are not working at the restaurant and are lounging about???
Posted by: jeorg | March 29, 2007 at 04:48 AM
OMG Niall – your blog is sooooooo cool. Great videos! Really neato!!!
Jeorg – I think it's a little bit of both. But I am really getting bored. If I'm not nailed down to a demanding schedule I seem to lie about listless like a vegetable. I need structure!
Posted by: Ms. Glaze | March 29, 2007 at 02:12 PM
Darling!
I'm sure the French Government will give you soon the permit to work!meanwhile....this is a great recipe for us!
Baci
Posted by: Saffron | March 30, 2007 at 09:26 AM
hmmm. to be bored in paris. i think i know what you are talking about. i think i know something you could do. i need to email you.
Posted by: jeorg | March 31, 2007 at 05:52 PM
Yum, yum yum, that looks really tasty!
Posted by: San Francisco Photos | April 02, 2007 at 01:13 PM
Tried it last night. LOVED the flavour. Ten mins after the apple slices went in was PERFECT.
Next time I think I'll slice the onions fine instead of rings. Thanks for the formule...
Posted by: Stu "El Inglés" Harris | May 01, 2007 at 06:40 PM