This one is turning into a bit of a fav in our house, which suits me as it is dead easy, quick and Pork in France is cheap, every other meat (compared to the UK) is expensive. A perfectly ordinary decent but not top quality Chicken can easily cost £10, it is good that we eat food that is properly reared or grown and that the producer is fairly paid, but I suspect that all too often in the supermarkets are profiteering at the producers expense. I should of course spend more money in the markets and deal directly with the producers.
Pork Tenderloin Glazed with Vanilla and Honey
Ingredients
For 4 people
800 g Pork Tenderloin
4 tbsp. honey
1 Vanilla Bean
2 tsp Olive Oil
30 g Butter
1 tsp. Ground Coriander
Salt and Pepper
Method
- Cube the Pork into bite size pieces
- In a saucepan, melt the butter and honey, seeds from the vanilla bean, crushed coriander seeds, salt and pepper.
- Quickly brown the Pork in a frying pan and add to the butter and honey mix
- Bake in a oven for 25 minutes. 210 ° C (th. 7) basting sauce regularly.
- Glaze the Pork under a hot grill and serve with the pan juices reduced if necessary.
- Do keep an eye on it as it can dry out and scorch very quickly.
A frugal approach is to use a less expensive cut of meat, which does cook up very well, but trim of the fat and use a liberal splash of good quality Vanilla extract.
A not very good picture of the dish is below, it does however taste great.
Pork Tenderloin Glazed with Vanilla and Honey
[...] dishes and I use it extensively in my cooking. An early post of this blog gives a recipe for vanilla and honey glazed pork and a scoop of homemade vanilla ice-cream flecked with vanilla’s tiny seeds is never plain but is [...]
This is my fave dish :p
Loving the Blog dad! Great article on Jacky Marteau!