Featured Recipe: Lemon and Thyme Marinated Pork Tenderloin with mushy peas and mushroom rice pudding

Posted: 12 July 2014

Blog category: Recipes

This marinade gives the pork a lovely fresh light flavour. Here we served it with a mushroom rice pudding and mushy peas but it would be equally at home with some creamy mash and apple cider gravy or on a tasty carrot or potato rosti.

Preparation time: 5 min
Marinating: minimum 30 minutes
Cooking time: 60 min
Serves 4

Ingredients:

For the pork:
800g whole Organic Pork Tenderlion
4 tsp Olive oil
Zest and juice of 1 lemon
Spring of fresh thyme

For the mushy peas: 
200g Frozen peas
25g Vegtable stock
25g Sugar
Juice 1 lime

For the rice pudding:
250g Pudding rice
50ml Vegtable stock
250g Mixed wild mushrooms
50g Butter
50ml Vegtable Oil
2 Shallots
50ml Double Cream

To serve:
25g Peas shoots
25g Parsley
50g Cold pressed rape seed oil 

Method:

1/ Marinate the meat: trim the tenderloin of any chain and cut into 4 medallions, reserve the trimmings for other dishes. Press the medallions down with the cut side up and reshape to form even circles. Place in a bowl with the lemon zest and juice, the thyme leaves finely chopped and the olive oil. Cover and refrigerate for at least 30 minutes, preferably overnight.

2/ Make the mushy peas: plunge the peas into rapidly boiling water and blanch for 30 seconds, drain, add the vegetable stock, sugar and lime juice, blitz with a hand blender until crushed but not completely smooth, keep in a warm place.

3) Make the rice pudding: thoroughly rinse the rice in cold water and drain, finely chop the shallot and sautée in a little of the butter until beginning to soften. Add 1 tsp vegetable oil. Then add the mushrooms and stir fry for 1 minute. Add a little more oil if they are snagging on the pan. Add the rice and turn over in the oil, then add the stock, then the cream and rest of the butter and cook for a few minutes until the rice begins to soften. Season then transfer to a baking dish and bake in a preheated oven, 180˚c for 40 minutes until smooth and creamy and the rice is tender.

4/ Make the parsley oil: finely chop the parsley, blanch and drain. Mix with the rapeseed oil and leave to infuse for at least half an hour. Strain through a muslin.

5/ Cook the Pork: Heat a griddle pan without oil. Remove the pork from the marinade and pick off any bits of lemon or thyme. Season with salt and pepper. Sear all round in the pan and then transfer to a preheated oven tray finish, 5 -8 minutes, depending on thickness. The pork should be pink in the middle. Add a little of the marinade to the pork when it goes into the oven to lubricate.

6/Assemble the dish: arrange the mushy peas in crescent shapes around the edge of the dish. Spoon the rice pudding into a ring mould and place the pork on top. Garnish with parsley oil and fresh pea shoots.