There are certain meats that seem to form a regular part of our diet here at the Cake and Calico mansion. Pork loin is right up there, along with minced beef, stewing steak and chicken thighs. It’s not necessarily that these are what we prefer (though no-one objects, as far as I can tell). It has more to do with what our local supermarket has on offer at reasonable prices and what is adaptable, recipe wise. I know I should be frequenting my local organic butcher but it’s just not practical all the time (though we do take the occasional trip to the farmer’s market at the Glen Gates in Dunfermline when time, inclination and cashflow allow).
Pork is absolutely top of the adaptable meats, in my book. It is light and flavoursome on its own with just the barest seasoning but it also lends itself to Chinese style recipes, and all sorts of delicious herby/saucy/fruity combinations. I’ll save some of those for another day. On this particular occasion, I sprinkled the pork with dried tarragon, sliced it up and cooked it for 4 minutes on each side. SImple, yes, but with just a touch of class…
The paprika potatoes were parboiled then lightly fried in a little bit of butter with a good sprinkle of ground paprika. I also tossed the other pre-cooked veggies in there for good measure for a minute when the potatoes were done, to spread some of that delicious flavour around.
Don’t worry. I’m not claiming this as some kind of recipe eureka – it was pretty standard fare. I just wanted, as much as anything else, to share the pretty food arrangement with you. The pork loins were each sliced into three sections and I channeled Saturday Kitchen while I placed the tatties, veg and pork on the plate. I was pleased with the results. It looked quite restaurant-ish. I thought. *Shuffles off sheepishly.*