Donal Skehan: Home Cook airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
- 2 tbsp olive oil
- 500g (1lb 2oz) pork loin fillet, sliced into 1.5cm (1in) thick medallions
- Good knob of butter
- 2 red onions, thinly sliced
- 1 tbsp cider vinegar
- 1 tbsp maple syrup
- 12 sage leaves
- 4 sprigs of thyme, leaves striped
- 125ml (1⁄2 cup) white wine
- 200ml (generous 3⁄4 cup) chicken stock
- 1 tsp Dijon mustard
- Handful of flat-leaf parsley, chopped
- Sea salt and freshly ground black pepper
For the garlic mash:
- 800g (1lb 12oz) floury potatoes, cut into chunks
- 4 garlic cloves, peeled
- 30g (1oz) butter plus extra, as needed, to taste
- Splash of milk
- 70ml (1/3 cup) double (heavy) cream
For the broccoli:
- 300g (10oz) tenderstem broccoli
- 2 tsp apple cider vinegar
- 1 tbsp olive oil
- 2 tbsp capers, drained and patted dry
Method
- Put the potatoes and garlic for the mash in a pan of cold salted water. Bring to the boil and simmer gently for 15 minutes.
- Meanwhile, heat the oil in a large pan over a high heat. Season the pork medallions and brown evenly on both sides in the pan before setting aside on a plate. Reduce the heat and add the butter to the pan, followed by the onions and fry for 10 minutes until very tender. Add the cider vinegar, maple syrup, sage and thyme, season well and cook for a further 5 minutes.
- Return the pork to the pan, add the wine and bubble for a minute to reduce a little then add the stock and mustard and simmer gently for 5–6 minutes until the pork is tender and cooked through.
- Drain and mash the potatoes and garlic with the butter, milk and cream. Season well.
- Put the broccoli in a microwaveable bowl with 2 tablespoons of cold water. Cover and microwave for 4-5 minutes. When cooked, season with salt and pepper and drizzle with the apple cider vinegar and olive oil. Sprinkle over the capers.
- Scatter the pork with the parsley and serve with the creamy garlic mash and broccoli.
