Succulent pork tenderloin marinaded in a sweet mustard sauce and then roasted.
Sweet Mustard Pork
- Preparation time: about 30 minutes
- Marinading time: at least 30 minutes, overnight if possible
- Cooking time: 10 minutes hob; 35 minutes oven
- 450 g (1 lb) pork fillet/tenderloin
- 4 tbsp olive oil
- 4 tbsp maple syrup
- 3 tbsp wholegrain mustard
- 4 garlic cloves, crushed
- salt and freshly milled black pepper
- Vegetables to serve
- roasted diced potatoes and carrots
- You will also need 2 small roasting pans.
For the marinaded pork
Mix together the maple syrup, mustard, garlic, oil, and seasoning. Then pour into a shallow dish.
Now add the pork and turn to coat in the marinade.
Cover the dish and refrigerate for at at least 30 minutes; overnight if possible.
For the mustard pork
Preheat the oven to 190°C (375°F) (gas 5).
Remove the pork from the fridge and leave to come up to room temperature.
Meanwhile prepare the vegetables. Parboil a few potatoes and carrots for 7 minutes. Drain and leave for a few minutes until cool enough to handle. Then chop into small chunks and put in a bowl. Toss with a glug of olive oil.
The vegetables and pork are roasted at the same time. So tip the vegetables into a small roasting pan along with the olive oil and roast for about 35 minutes until they start to brown and crisp.
Transfer the pork to the second pan and pour over the marinade. Cover with foil and roast in the oven for 25 minutes. Then remove the foil and continue roasting for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.
Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
Updated: February 17, 2020
These buttermilk pancakes with apple and maple syrup are thicker, North American-style pancakes. The addition of the buttermilk in the pancakes and the topping of sweet dessert apples, all smothered with maple syrup, make this a delicious dessert.
Buttermilk Pancakes with Apples and Maple Syrup
4 servings (12 pancakes)
- Preparation time: about 20 minutes
- Standing time: 20 minutes
- Cooking time: 30–40 minutes
- For the pancakes
- 225 g (8 oz) plain/all-purpose flour (1¾ cups)
- 2 tsp baking powder
- 55 g (2 oz) caster/superfine sugar (¼ cup)
- 170 ml (6 fl oz) buttermilk (¾ cup)
- 2 eggs, large (U.K.)/extra large (N.A.), beaten
- 140 ml (5 oz) milk (⅔ cup)
- 1 tsp vanilla extract
- 40 g (1½ oz) butter (3 tbsp)
- For the apples
- 3 dessert apples
- 40 g (1½ oz) butter (3 tbsp)
- 1 tbsp icing/powdered sugar
- To serve
- maple syrup
- crème fraîche
Sift the flour and baking powder into a bowl and mix in the sugar.
Make a well in the centre and add the buttermilk, beaten eggs, vanilla extract, and most of the milk.
Gradually whisk the flour into the wet ingredients, adding enough extra milk to make a smooth, fairly thick batter.
Set aside to stand for 20 minutes.
Meanwhile warm 6 plates in the oven.
Now peel, core and thickly slice the apples.
Melt the butter in a large frying pan/skillet and add the apple slices in a single layer. Dust with the icing/powdered sugar and cook over a medium heat for 2–3 minutes on each side until golden. Tip onto a warmed plate, cover with foil, and keep warm in the oven while cooking the pancakes.
For the pancakes, melt the butter in a large, heavy gauged frying pan (skillet). Pour into a small bowl and use this to smear the pan between cooking each pancake using a wodge of kitchen paper,
Now wipe the pan clean with kitchen paper and then turn up the heat to get the pan really hot.
Reduce the heat to medium and then grease the pan with a little of the melted butter. (It should be lightly greased, not running with butter.)
Add 3 tablespoonfuls of batter and cook for 1–2 minutes until bubbles appear on the surface of the pancake and the underside is golden. Turn and cook for a further minute. Lift out onto a warmed plate, cover loosely with foil. and pop the plate back in the oven. Repeat using the remaining batter until there are 12 pancakes.
Updated: January 30, 2020
Small English-sized pancakes that are made with a thicker North American-style batter. These are served one on top the other with sweetened butter and maple syrup poured generously over the top.
- Preparation time: about 10 minutes
- Standing time: 20 minutes
- Cooking time: about 45 minutes
- 250 g (9 oz) plain/all-purpose flour (2 cups)
- 1 tbsp baking powder
- 2½ tbsp caster/superfine sugar
- 2 eggs, large (U.K.)/extra large (N.A.), lightly beaten
- 475 ml (16 fl oz) milk (2 cups)
- 115 g (4 oz) butter (½ cup, or 1 stick)
- pinch of salt
- To serve
- 85 g (3 oz) butter, softened (³⁄₈ cup)
- 1 tsp icing/powdered sugar, sifted
- maple syrup to pour
- You will also need a 20 cm (8 inch) nonstick frying pan/skillet.
Melt 85g (3 oz) of the butter and set aside to cool.
Sift the flour, baking powder, and a pinch of salt into a large bowl. Then mix in the sugar.
Next make a well in the centre and gradually whisk in the eggs, milk, and melted butter, incorporating flour from around the edges. Using a rubber spatula, push down any remaining flour from the sides of the bowl and whisk again until there is a smooth, thick batter.
Leave to rest for 20 minutes.
Preheat oven to 140°C (275°F) (gas 1) and place five plates in the oven to warm.
Meanwhile prepare the sweetened butter In a small bowl beat the softened butter together with the icing/powdered sugar and set aside.
Now to cook the pancakes. Melt the remaining 28g (1 oz) (2 tbsp) butter. in the frying pan /skillet and pour into a small bowl and set aside. Wipe clean the frying pan/skillet with kitchen paper. Get the frying pan/skillet really hot and then reduce the heat to medium. Before cooking each pancake, smear the pan with a little melted butter, using a wodge of kitchen paper, to keep it lightly greased.
For each pancake you will need about ¼ cup of batter. A ladle makes it easy to scoop out the batter and pour into the pan. So for the first pancake, scoop ¼ cup of batter into the ladle and this will be a guide for the rest.
Quickly ladle the batter into the centre of the frying pan/skillet, lifting from the heat, and tipping the pan/skillet from side to side to even out the batter. The batter won’t cover the surface of the pan/skillet but should make an even round pancake. Then return to the heat and cook the pancake for 1–2 minutes until bubbles appear on the surface and the underside is starting to turn golden in colour. Flip it over using a palette knife and cook the underside for another 1–2 minutes. Now slide onto one of the warmed plates and cover loosely with foil. Return to the oven to keep warm.
Repeat using the remaining batter, overlapping the pancakes on the warmed plate.
To serve, stack three pancakes on each of the other warmed plates and top each stack with a spoonful of the reserved sweetened butter.
Serve with maple syrup.
Updated: January 6, 2020