sharing recipes from one generation to the next
When you are a cook, conversations about food stimulate creativity, of that there is no doubt. Sadly I don’t all have a foodie friend who as at my beck and call 24 hours a day, someone I can bounce ideas off. This is where you come in. I “talk” to my worldwide foodie friends in blog land.
Chicago John, from the Bartolini Kitchens posted a recipe for pork topped with plum jam based sauce a few weeks ago. I sat up and took notice because I have a pantry shelf groaning with jars of jam we are slow to consume. Glenda of the Passionfruit Garden then posted her interpretation of John’s idea using Melon and Ginger Jelly. So influenced by both, I made butterflied pork loin with bitter sweet cumquat sauce using some of my aged homemade cumquat marmalade.
I was a little fearful that the sweet tartness of my marmalade would overwhelm the pork, but in fact it was the perfect match. The cumin dusted roasted pumpkin wedges I served as an accompaniment cheered when they met the sauce too.
The concept of this recipe is exciting, the preparation quick and simple. Combining cumquat marmalade with mustard, garlic and stock to sauce a simple piece of grilled or pan fried pork, chicken or duck makes a dish worthy of dinner party status.
Thanks John, thanks Glenda.
4 butterflied pork loin cutlets
1 large clove of garlic
1 tablespoon butter
1 tablespoon olive oil
2 spring onions, green tops only
1/2 cup boiling water
1/2 organic vegetable stock cube
2 teaspoons Dijon mustard
1/2 cup cumquat marmalade
1/2 teaspoon sea salt
Generous grinding of black pepper
Remove the pork from the fridge an hour before you intend to start cooking.
Heat the oven to 180C. I had pumpkin roasting so it was ready to go.
Slice the spring onion greens and finely slice the clove of garlic. Measure out the marmalade. Dissolve the stock cube and mustard in boiling water.
Heat the butter and oil together in a large sauté pan over a low heat. Cook the garlic gently until it’s golden. Set the garlic aside.
Raise the temperature of the pan to medium. Season the pork with the salt and pepper, add the the pan and sauté the pork for 5 minutes each side.
Transfer the pork to a tray and put it into the oven to finish cooking.
Tip most of the fat/oil out of the pan.
Add the spring onions and stir for a few minutes. Return the garlic to the pan with the mustardy stock and deglaze the pan. Add the marmalade, bring the pan to the boil, and simmer for a few minutes until the ingredients are amalgamated and the sauce has thickened a little.
Remove the pork from the oven to allow it to rest while the sauce is simmering.
Taste the sauce, then add more salt and pepper if necessary. Turn off the heat.
Put the pork into the sauce with any juices that have flowed into the pan.
Turn the pork over in the sauce then serve.