Filled Zucchini Pork Tenderloin Green Peppersauce


We had a Birthday party to attend on Saturday, and I was looking for something to prepare in advance for Sunday, because we usually get home too late to have a lot of time to spend in the kitchen. Anyway, I found these cute round zucchinis and thought I might fill them. I know its not exactly high season for tomatoes, eggplant and the like, but frankly I’m already tired of cabbage, brussels sprouts and wintry roots, so a ratatouille as filling sounded good. I cut the top off of the zucchini and used a ‚parisienne‘ (a small scoop tool) to remove the flesh. This was cut into smaller pieces as was an eggplant, 5 cherry tomatoes an onion and two cloves of garlic. I sautéed the minced onion and garlic first, adding the zucchini and eggplant pieces next. After cooking this for a few minutes the tomatoes were next to go.  I also added 2 inches of tomato  paste from a tube before adding a generous swallow of Noilly Prat, a vermouth used in cooking. I then put a lid on the pan and cooked that for about five minutes until all the vegetables were tender.

In the meantime the hollow round zucchinis wound up in my trusty Braun steamer for fifteen minutes, enough to soften them.

I let them cool off and filled them with the ratatouille mixture after grating Parmesan over it and adding freshly dried thyme and marjoram and salt and pepper to it.

On Sunday all I had to do was to pop them in the oven for thirty minutes at 180 C.

Zucchini-gefüllt

The unlikely match for these stuffed vegetables was small steaks of pork tenderloin fried and finished in the oven, with a sauce made from chopped shallots, white wine and cream. For the extra flavor I deglazed the frying pan with the white wine before adding the cream and then finally about one heaping tablespoon of green peppercorns.

The individual elements tasted good, but didn’t really come together. Ms. B. remarked that the zucchini was relatively boring and could have been improved by the addition of ground beef.

I would agree, but that would of course be a different dish. It would improve the texture though, and the mouthfeel as well.

But, for a Sunday dinner, I’ve had worse. Can’t win ‚em all.

Zucchini-Schweinelende-Pfef

The elbow noodles were an addition to Ms. B’s plate. I enjoyed the dish sans pasta.

Pork tenderloin Peaches


The second variation was the peach addition.
I had had a few perfect peaches last week and wanted some more to cook with. When I got home the peach purchased was sweet but too hard.  I sautéed the peach in slices, using salt, some sugar, rosemary  and a splash of red wine vinegar to make the fruit more interesting.

The tenderloin was fried and served with the fruit on the side. I love fruit with meat whereas Ms. B doesn’t care for it with few exceptions. To my palate, this was really tasty. A variation could be grilling the peaches on the BBQ.

Beef tenderloin as a salad!


Every once in a while we get this hankering (hankering? Yes, hankering!) for raw or rare beef.
In this instance I had bought a beautiful piece of beef tenderloin weighing about 8 ounces or 240 grams.

All I did to it was to salt it with fleur de sel, pepper it, fry it quickly from all sides, and slice it as thinly as I could. The meat was draped over a bed of rocket salad, topped with fried brown mushrooms, and finished with a light vinaigrette.
Oh, I forgot one thing: Those little yellow slices are very hot german pepperoni and pack about as much heat as a fresh Serrano chili.
Hallelujah!

Curry!


Some years ago I cooked a special meal inspired by one of my favorite cookbooks, a series of ,I think,  six books called ‚Europa’s Meisterköche bitten zu Tisch‘ by Könemann (the publisher). These books are coffee table books in the best sense, but they give enough direction for us amateurs to excell. Anyway, the recipe was for a carribean Curry with strong fruit notes on a flavored rice. So, remembering this, I decided to throw something similar together without a recipe to see how I’d do.
For this recipe you will need:
1 pork tenderloin
1 cup couscous
1 small can coconut milk
curry powder
oil
lemon/lime juice
apple
onion
white wine

cut the cleaned tenderloin into steaks and flatten a little bit. Turn on the oven to 180 C.
Boil 2 cups of salted water. Measure 1 cup of couscous, stir into boiing water, take off heat.After 7-10 minutes, add 2 pats of butter and a swig of olive oil. Adjust salt, lemon or limejuice.
Keep warm.
Peel apple and onion, grate and mix. Salt. Put steaks in pan and brown on both sides. Cover top of steak with apple-onion mixture and broil in oven (my oven wasn’t hot enough, that’s why the ‚gratin‘ is so unattractive). Heat oil in a pan, add curry powder (yeah I know it’s a letdown for the indian crowd) and fry it-not long. Add some white wine, coconut milk and cream. Not a lot, but refill when it cooks down. I used maybe 2 tablespoons of curry, the small can of coconut milk, and maybe 50ml of cream.
When steaks are done (not like mine), arrange on plate, add couscous and drape sauce around.
One last comment: I almost didn’t post this because the picture is so damn ugly, but it tasted really good. Not pictured here are the fried and then covered (steamed) green, yellow and red peppers.