This pork loin in a delicious mushroom and brandy sauce is something a little different – why not give it a go? Fries make a naughty but nice accompaniment.
Preparation time: 8-12 minutes
Cooking time: 10-15 minutes
1-2 tbsp olive oil
50g (2oz) butter
750g (1lb 10oz) pork loin, cut into 5mm (1/4in) slices
2 shallots, peeled and slices
75g (3oz) baby onions, peeled
150g (5oz) mushroom (such as oyster, chestnut and shitake)
50ml (3fl oz) brandy
100ml (3 ½ fl oz) chicken stock
100ml (3 ½ fl oz) double cream
2tsp wholegrain mustard
3 tbsp chopped flat-leaf parsley
Salt and black pepper
1.2 litres (2 pints) vegetable oil, for deep- frying
4 large baking potatoes peeled and cut into match sticks
1. Place a non-stick frying pan over a medium heat and add 1 tablespoon of the olive oil and half the butter.
Season the pork slices and fry on each side for 3 minutes or until browned, then it on a baking tray and keep warm in a low oven.
2. Place the pan back on the hob over a high heat, adding a little more oil, if necessary, and the remaining butter, and tip in shallots, onions and pancetta.
Fry for 1-2 minutes or until the onions are softened and the pancetta is crispy, then add the mushrooms and cook for a further minute.
3. Pour in the brandy and carefully set alight, allowing the alcohol to flambé until the flame goes out.
Pour in the stock and simmer for 1-2 minutes, then stir in the cream and mustard, season with salt and pepper and set aside.
4. If using a deep-fat fryer, heat the vegetable oil to 190oc (375of). Alternatively, fill a deep, heavy-based saucepan to one-third with oil and use a sugar thermometer to check the temperature. (Take great care if using a saucepan: always watch over it and never fill it more than a third as the hot fat may bubble up when the potatoes are added.)
5. Fry the potatoes in the hot oil for 3-4 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper, then season with salt and pepper.
6. Reheat the sauce gently, stirring in the parsley, then divide the pork slices between plates, pour over the sauce and serve with the straw fries on the side.
It’s essential to use double cream too, as single cream will split when boiled.
We think it is important when using strong liqueurs like brandy to flame off the alcohol, otherwise the flavour tends to overpower everything else, especially the delicate mushrooms.
For more information visit www.moretomushrooms.com
The Women’s Sport Magazine