Monday, September 20, 2010

Today's dinner

Today I'm experimenting and cooking a new dish - Honey and Coriander Pork Casserole. As this will not be eaten until dinner tonight I am going to cook it in two parts, allow it to stand and merely reheat it for serving.

You need a nice piece of pork tenderloin. Cut this into mouth-sized pieces - remember the pieces will shrink a little with cooking.

Coat with your flour, parmesan and salt and pepper mixture - I do this by tossing it in a plastic freezer bag - and layer into the bottom of a casserole dish. A good quality grocer's grated parmesan makes light work here.

You will then need to prepare your vegetables - I used chopped carrot, celery and green shallot (or spring) onions

Next step is to prepare your sauce liquid. I use a light coloured honey, an Australian Yellow Box honey, and a conventional French Onion soup mix, however, if salt is a factor use the unsalted soup mix. Remember to use warm water so that the noney blends into the mixture.

Layer your vegetables over your pork and pour the combined water, soup mix and honey liquid evenly across the top.

Cover the casserole and place in a preheated oven at 160C and cook for an hour. Remove from the oven, stir lightly and return, uncovered,  to the oven at 150C for about 20 minutes.

Serve accompanied with steamed vegetables - do not get 'fancy' here as its the subtle tasts of the honeyed pork and coriander that you want to domionate your dish!


450g pork tenderloin sliced into mouth-sized chunks
1 x 40gm packet of dry French onion soup
3 x heaped tablespoons of honey
½ - ¾ cup of luke warm water
1 teaspoon of chopped coriander leaves
1 cup of chopped mixed fresh vegetables – e.g. carrot, celery, shallot onions
2 tbs of plain flour
1 tbs of very finely grated parmesan cheese
pinch black pepper
pinch of salt


Toss pork thoroughly in combined flour, parmesan, salt & pepper and then place in a single layer in a rectangular casserole dish
Layer the freshly chopped mixed vegetables across the top of the pork
Mix dry soup mix, honey and water together and pour over pork
Cover and bake at 160C for approximately 1 hour
Remove cover, stir lightly and for and continue cooking for 20-30 minutes.

NOTE – if preparing for use later, stand after first cook and return to oven for 15-20 minutes at 150C with the lid ON before serving. It will really only require re-heating.


Jabacue said...

How lucky is your wife, John! Looks too good to eat!
Yes, of course you can use those photos of the reflections to paint. Love to see the finished product. Glad you enjoyed them.

John Gray said...

the galloping gormet does it again!

John said...

Mmmmmm! End product a bit 'gluggy'! I think next time I would reuce the honey to 2 tablespoons, increase the water to 250mls and add some fresh coriander stem/root (as that's where the 'peppery' taste of the coriander comes from.

Eatable though with some fresh baked bread rolls, sliced boiled potato, stringed beans and steamed choko!

Gill - That British Woman said...

pork must be the in thing at the moment, as it's on sale at our grocery store this meat, and I bought two chunks of it, to pop into the freezer, mind has fat on it though.