Recipe Inspiration

Ingredients...

5 trimmed free range pork tenderloins

20 parma ham slices (optional)

2tbsp rapeseed oil

20g unsalted butter

100g finely chopped shallots

125ml madeira

1 litre Essential Cuisine Wild Mushroom Sauce Base

Sea salt seasoned to your taste

Good twist of freshly ground pepper

1tbsps chopped tarragon

Method...

1. Wrap the pork tightly with the ham (optional)

2. Heat the oil in a thick bottomed frying pan, seal the pork all over until golden brown, place on a roasting tray and cook in the oven until cooked through, turning occasionally. Allow to rest

3. In the same pan, add the butter and shallots, fry gently for 2-3 minutes until they start to soften but with not too much colour

4. Pour in the madeira, bring to the boil and reduce the liquid by 2/3rds

5. Stir in the Essential Cuisine Wild Mushroom Sauce Base

6. Bring back to the boil, season to your taste with sea salt and freshly ground pepper, stir in the tarragon

7. Slice the pork onto warm plates with your choice of garnish. Spoon a generous amount of sauce over and around the meat

Chefs Tip

Brush the pork with Essential Cuisine Pork Glace as an overnight marinade to season and infuse into the meat. Serve with your choice of fondant or mashed potatoes and seasonal vegetables.