Thursday, 23 June 2011

Pork loin recipe

Jenny is at a conference in Switzerland, so tonight I invented a stir-fried pork loin recipe, which worked well enough that I thought I'd share it with you.  It's not an oriental-style recipe at all, but part of the cooking is done in a wok.

To feed one person, you will need:
  • A pork loin chop, diced.  If you like a lot of meat, get a big one.  I had rather a small one, so there wasn't a huge amount of meat in my dinner.
  • 4 or 5 spring onions, chopped.
  • A clove of garlic, finely chopped, or crushed if you prefer.
  • As much courgette as you feel like putting in, chopped the way you like.
  • A handful of mange tous, chopped to match the courgette.
  • Basmati rice - I use half a cup; adjust to suit yourself.
  • A generous sprig of fresh Greek or French tarragon, leaves stripped from the stems and roughly chopped.
Set the rice to boil, then, when it's about half done, stick some oil in the wok and brown the meat.  When it's taken on some colour, add the spring onions and stir for a few minutes, followed by the garlic, courgettes and mange tous.  Keep stirring every now and then to turn the food and stop it sticking.

By now the rice should be more or less done, so throw the tarragon and rice into the mixture in the wok and give it a generous grind of black pepper.  Stir it all up to coat the rice with oil and distribute the tarragon.  Serve immediately.

2 comments:

Jennyta said...

Oh, that sounds like a really good, simple to make dish. I will definitely try it on Keith.

Rob Clack said...

The key thing that struck me, was that the fresh tarragon really suited the overall balance of the dish.

And, as you say, it was quick and simple.