Roast Maple Pork Fillet With Mustard Aioli Potatoes.

A friend once tried to describe me as opposed to a “normal” person as this:

“A normal person will have a slice of cake and think. “This is good cake I might have another slice of cake.”

Krystal on the other hand thinks. “This is good cake I should learn to make this cake so I can have a whole other cake later.”

It’s pretty true.

So going out to dinner I have a bad habit of reverse engineering the food I’m eating to find out what’s in it so that I can recreate it.

This recipe comes from a small cafe we went to on a regular basis.

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One pork loin

Kipler potatoes (you want around 2-3 per people you’re serving to depending on size)

¾ cup maple syrup

Dash of balsamic vinegar

One star anise

Two teaspoons wholegrain mustard

One tub aioli.

A few hand fulls of baby spinach.

One sweet potato.

———————————————————————————————–

Preheat oven to 200 degrees keep the roasting pan in the oven to heat up.

Tie the pork loin tightly in half inch segments making sure to keep it in a round shape (we want it to be pretty) brush with oil, and season with salt and pepper.

Wash the potatoes and cut them into quarters put them into an oven dish and pour olive oil over them

season with salt and pepper.

When oven has reached 200 degrees take out the dish and roll the pork loin over searing and sealing all sides.

Put the oven temp down to 150 degrees and put the pork loin and potatoes in the oven.

Roast for 10 minutes on each side to check how done it is make a small incision at one of the ties in the thickest part of the meat. After it’s roasted cover with foil and leave to rest for 10 minutes.

Note: Pork now days is safe to eat medium rare. It doesn’t need to be cooked out the wazoo. Dry pork is never pleasant.

While that’s roasting pour the maple syrup into a small pot. Put it on the stove at a low temperature. you definitely don’t want this to boil. Toss in the star anise and add the balsamic vinegar. This you can adjust to personal taste by adding more maple star anise or vinegar. (When tweaking a sauce to taste I suggest keeping a glass of soda water to cleanse the palette.) you can also keep this for future use.

Peel your sweet potato. Then keep peeling, you should have some kind of massive pile of sweet potato shavings

deep fry until crispy. Set aside.

Spoon out about half a cup of aioli and add mustard. Stir.. (simple huh.)

you can extend the aioli by adding a touch of milk. It also makes it easier to pour onto the potato later.

Set out your bowls and line with baby spinach,

add potato in some kind of pile. Poor over a about a tablespoon and a half or aioli.

Sprinkle a couple of baby spinach leaves.

Cut the pork loin where you’ve made your ties and arrange about 6-7 medallions on top of the potato and pour over a generous amount of the maple syrup mixture and sprinkle over some of the sweet potato chips.

Watch people be impressed.

Ciao

Krys.

One Comment Add yours

  1. misslollylovesfood says:

    Krys, this sounds fan-freaking-tastic YUMO

    Like

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