cooking pork n beans
August 16, 2014
Don’t often cook pork because I’m not keen on very porky pork if you get me? Some pork tastes overly piggy, and perhaps it’s my Jewish roots reining me in, but I like my pork toned down a little.
Pork tenderloin isn’t very porky — it’s a milky, lean cut and a dream to cook. You just roll it in salt and peppery spices, pan fry on all sides, put it in the oven for about 15mins, then slice. Pork can take a lot of seasoning and spice.
I’m not going to insult anyones intelligence with including a recipe here, because I’m not saying this is even worthy of one, think of this as a chummy suggestion.
I rolled my pork in Chinese 5 spice and laid it on garlicky green beans, carrot ribbons and crushed peanuts. Quick and tasty it was.
Variations I think would be good for the spice rub and, errrr, mattress (you can’t say bed, it’s no longer 1997):
Chilli flakes and smoked paprika on stewed chickpeas
Crushed cumin and coriander seeds on Indian slaw
Fennel seed and dried rosemary with olive oil and butterbean mash
Oh also, you could just salt and pepper it and have it on remoulade, that’s a gooden too :)