Friday, 29 November 2013

Simple Super - Roast pork fillets with pear & spinach


I cook my dinner most of nights. Ideas of dinner come from ingredients. I do shopping in different local shops. After browsing around market stalls, I get seasonal common ingredients. It is cheaper, fresher and tastier. If I get a chance, I love to buy unfamiliar seasonal ingredients to discover. And then I look for recipes- asking stall owners, looking from cook books and typing in google.

This is how I found the Roast pork fillets recipe. I bought pork fillets as my Irish husband loves lean meat. I didn't know how to cook the pork fillets as Korean love fatty pork belly ( I love crispy pork belly " Samgyeobsal"). I totally failed my first pork fillet cooking. It was overcooked and no flavours. My second trial was this recipe. It is so simple, quick, healthy and it does perfectly work. Korean can cook pork fillets now.

Great recipe for simple dinner!


Ingredients
1/3 cup soy sauce
1 tbs fresh ginger, finely grated
2 garlic cloves, crushed
2 tsp coriander seeds, lightly crushed
1 tsp Chinese five spice
2 (about 450g each) pork fillets
4 corella pears, quartered lengthways
500g butternut pumpkin, deseeded, peeled, cut into 4 cm pieces
2 red onions, halved, cut into thick wedges
2 tsp sesame oil
salt & freshly ground black pepper
150g baby spinach leaves




1. Combine the soy sauce, ginger, garlic, coriander and Chinese five spice in a glass or ceramic dish. Add pork and turn to coat. Cover with plastic wrap and place in the fridge, turning occasionally, for 4 hours or overnight to develop the flavours.

2. Preheat oven to 220 degree. Combine the pear, pumpkin and onion in a large roasting pan. Drizzle with oil and season with salt and pepper. Cook in preheated oven, turning occasionally, for 20 minutes or until just tender. Remove from oven. Drain the pork from the marinade and reserve the marinade. Add the pork to the roasting pan. Roast in oven for 20 minutes for medium or until cooked. Remove from the oven and cover with foil. Set as a side for 5 minutes to rest.

3. Meanwhile, place the reserved marinade in a medium saucepan over high heat. Bring to the boil. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat.

4. Carve the pork across the grain into thick slices. Divides the spinach among serving plates. Top with pumpkin, pear, onion and pork. Drizzle with sauce and serve immediately.



source : www.taste.com.au


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