Pork tenderloin, potato and parsnip mash, spinach, cider cream sauce

I poached the (vacuum sealed) loin until it was evenly pink, seasoned with salt and pepper and then seared it in a hot pan on all sides. Rested for 10 minutes.

Parsnips and potatoes boiled and then mashed with milk and butter, seasoned with salt, pepper and nutmeg.

Spinach wilted in butter, seasoned with salt, pepper and nutmeg.

Sauce made by deglazing the pan with cider, seasoned with salt, pepper and thyme, finished with double cream and the resting juices.

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Taken on March 26, 2011