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‘’Double pork’’ in a shallot mushroom and rosemary sauce
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Chef :
Philip Pantelides‘’Double pork’’ in a shallot mushroom and rosemary sauce
I had both a pork loin and some chorizo to use up and thought why not both?! My wife loves mushrooms and we have an amazing rosemary bush in the garden so I created this.
Ingredient
Food ration :
2 servingsCooking time :
45mins
1/4
chorizo ring
2
shallots
2 springs
rosemary
200 g
cavolo nero
2 cloves
garlic
2 tsp
grainy mustard
2 tsp
smoked paprika
1 cup
quinoa or wild rice
Cooking instructions
* Step 1
Wash and boil the quinoa or wild rice. I like to cook it in stock
* Step 2
Rub the pork in paprika, salt and pepper. Pan seat on all sides to seal the meat. Then leave to rest.
* Step 3
Dice the chorizo shallots and garlic
* Step 4
Add the chorizo to pan to the release the oils then sweat the shallots and garlic
* Step 5
Chop the rosemary and add it to the oils in the pan.
* Step 6
Then chop the mushrooms and add those with the cavolo nero
* Step 7
Add the milk or cream and reduce
* Step 8
Once the sauce is reduced slice the pork and finish it off in the pan
* Step 9
Serve on the quinoa and pour the sauce on top
Note: if there is a photo you can click to enlarge it
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