Aleppo Pepper dusted pork

Posted by petra08 on March 9, 2018 · 14 Comments 

Today when we hear about Aleppo my thoughts goes to a warn torn city showing the cruelty and distress of humanity. Aleppo is steeped with history and is one of the oldest continuously inhabited cities in the world. Syrian cuisine has ancient roots and the cuisine is delicious.

A famous ingredient is Aleppo pepper. I have read recipes using this but never seen it in the shops. I was so excited when the Spice Kitchen UK sent me a sample Aleppo pepper to try.

 

The first thing I did was to try it.

 

 

It is an absolutely beautiful chilli, mild with fruity, earthy notes. I couldn’t wait to cook with it.

The heat is so mild I didn’t want anything that would overpower the flavor and I bought pork tenderloin from The Black Pig Butchers. I didn’t want to cook the Aleppo pepper so I added it at the last minute and I did this not to alter the flavor of the chilli in any way.

 

This is a very quick dish and I served it with a mushroom sauce and roasted potatoes and sweet potatoes.

 

Aleppo pepper dusted pork 

preparation time 10 minutes 

cooking time 3-4 minutes in the frying pan and 7-8 minutes in the oven + 10 minutes for resting 

oven 175C or 350F 

serves 2

Ingredients

• 1 pork tenderloin, trimmed
• salt
• pepper
• Aleppo pepper, about a tsp
• oil for pan frying
• butter for pan frying

Once the pork loin is trimmed salt and pepper it all around whilst heating the oil and the butter in a pan.

Add the meat to the hot pan and brown it on all sides. Place the pan (if oven proof) or transfer to an ovenproof dish and place in the oven for 7-8 minutes.

Remove the meat from the oven and rest, covered for a minimum of 10 minutes.

 

 

I had a punnet of mushrooms in the fridge that I decided to cook to go with the pork.

 

Mushroom sauce 

preparation time 10 minutes 

cooking time 5-6 minutes 

serves 2

Ingredients

• 300 gr or 10.5 oz mushrooms
• 1 red onion, chopped fine
• 1/2 dl or 1/4 cup water + 1 dl or 1/2 cup water
• 2 tbsp soy sauce
• 1 tbsp mirin 
• 1 garlic clove, crushed
• 1/2 dl or 1/4 cup cream
• oil for cooking
• salt to taste

Brush the mushrooms, remove the stems and slice them fine. Place them in a pan and stir as it gets hotter so they don’t burn. They will start to release the water in them and once this starts add the 1/2 dl or 1/4 cup water and the chopped onion. Once most of the liquid is gone add the soy sauce, garlic and mirin. When it starts to look dry add a little cooking oil and brown the mushrooms slightly. Add the cream and salt to taste, bring to a boil and keep the sauce warm until serving.

 

 

When the pork is rested roll it in Aleppo pepper and slice.

 

 

I plated the pork and added some wild garlic oil that I had pre made in the fridge.

 

 

I didn’t have any fresh herbs at home so the wild garlic oil added nice herby notes. All of the ingredients had their own flavor but they came together nicely but the Aleppo pepper was the absolute star of the dish. I think it will be beautiful with fish, I have to try that next time.

 

I am brining this to Angie’s Fiesta Friday! No week is the same without it. Come and have a look, be inspired, get hungry and you might want to get cooking! This weeks co hosts are Abbey, Three Cats and a Girl and Antonia, Zoale.com.

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Chilli, Foraging for food, Garlic, Main course, Meat, Mushroom, Onion, Pork, Potatoes, Recipe, Starch, Uncategorized, Wild Garlic · Tagged with Aleppo pepper, Aleppo pepper pork, Aleppo pepper pork with mushrooms, Mushroom sauce, Pork and mushroom sauce, Pork tenderloin, Spice Kitchen UK