Chinese pork tenderloin with wild rice and baked courgette

The warm weather has made a lot of the veg grow and some that we would normally be eating by now has only recently taken off. It has been a strange year for growing but there are now some lovely bean flowers.

It seems I might get my first ever goji berries!

I picked some beet roots, a courgette and some herbs for dinner.

The tomatoes are ripening en mass so we picked a big bunch. I did sun dried tomatoes in olive oil with a hint of garlic.

Dried tomatoes

Tomatoes in oil

I also did some more hot sauce, hard to believe but I had run out! This time it was hotter than ever and I made 2 different kinds. After having tasted one I honestly could not taste the difference in the second but am sure will figure it out.

I went to the butchers today and was thinking about getting a chicken but saw the pork tenderloin and went with that instead. Walking past one of the local shops I spotted plums and decided to make Chinese pork with a savoury plum jam.

The plum jam worked out really well, not too sweet and with a warm hint of spices.

The spices for the pork tenderloin was toasted in a dry pan. I love to make this as it fills the house with a wonderful aroma. Take Szechuan peppercorns and sea salt and roast it until the peppercorns start to pop and release the aromas, wonderful!

I added a dried chilli and placed this, the pepper and salt in my spice grinder and it was ready to be used. I wanted the spices to remain a little course to add texture.

To go with this I boiled wild rice with veg and baked a courgette from the allotment. I filled the courgette with a mushroom filling.

Wild rice for 2
1 dl wild rice
1 small carrot, diced
1 celery stalk, sliced
baby turnips, whole but peeled
1 3/4 dl water

Place it all in a pan and bring to boil. Once boiling set on very low heat and let boil for 40 minutes. The let it rest for about 10-15 minutes lid on.

As soon as the rice is boiling make the courgette oven on 175C

Mushroom filled courgette

1 courgette, halved and de seeded
1 pack of (chestnut) mushrooms, cut up and pre cook with soy sauce and garlic
3 tbsp cottage cheese
2 spring onions, sliced
spinach, wilted
salt, pepper

Mix the stuffing, add salt and pepper and fill the courgette halves and bake in the oven for about 30 minutes.

Courgette to be baked

Chinese pork tenderloin
1 pork tenderloin, trimmed but whole
Chinese spice mix
Oil for frying

Pat the tenderloin dry if necessary, place the ground spice mix on a plate and roll the tenderloin in the spice mix until it is covered.

Place in a hot pan and pan fry the outside all around

When the meat is sealed add come cherry tomatoes and place it is in the oven for 18 minutes, let rest for 10 minutes before cutting or it might go a little dry. The tomatoes caramelized and it smelled wonderful.

Serve with the plum jam. It might sound like a lot of work but it was all done at the same time and not too much hassle at all but a lovely Sunday dinner!

This has been entered to the Made with Love Mondays competition!

 

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