June 26, 2014 by dgarnett2013
Pork tenderloin with summer vegetables: Nigel Slater in The Observer magazine
- 500g pork tenderloin
- 150g (podded weight) broad beans
- 250g (podded weight) peas
- 10 medium to thin spears asparagus 10 medium to thin spears
- 6 spring onions
- 400ml thin vegetable stock
- a squeeze lemon juice
Boil the beans in lightly salted water for 5-7 minutes until almost tender, drain and skin if you wish. If they are very small and young, you can leave the skins on. Drop them into a bowl of iced water. Slice the asparagus into short lengths and cook in fresh boiling water, then remove with a draining spoon and drop them into the cold water with the beans. Cook the peas, in the asparagus water, for 4 or 5 minutes until tender, then drain and add to the chilled water. Trim and roughly chop the spring onions.
Season the pork with salt and pepper. Warm a little oil in a shallow pan, add the pork and cook for 10 minutes, turning regularly so it cooks evenly. Remove the pork from the roasting tin and set aside, covered with foil, to rest. The inside should be pale pink and juicy.
Put a shallow pan over a moderate heat, add the spring onions and let them cook for a minute or two, until they have softened slightly and darkened in colour. Add the vegetable stock and bring to the boil. Stir well, scraping at any cooking juices stuck to the pan, and letting them dissolve in the stock.
Season with salt and pepper, then add the cooked beans, asparagus and peas. Return the pork to the pan for 3 or 4 minutes, letting it cook with the stock and vegetables, then ladle the liquid and greens into shallow soup or pasta bowls.
Slice the pork thickly, and divide between the bowls. Scatter over a little sea salt and serve.