Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
350g pork tenderloin fillet, trimmed
zest and juice of 1 large lemon
3 tbsp plain flour
250g broccoli
300g orzo pasta
1 chicken stock cube
2 tbsp olive oil
2 tbsp capucine capers, drained
50g soft unsalted butter
¼ x 28g pack flat-leaf parsley, leaves finely chopped
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Cut the pork fillet into slices about 1cm thick. Lie them between 2 sheets of clingfilm and gently bash out toabout 2-3mm thick using a rolling pin.Mix half the lemon zest with 2 tablespoons of flour, agenerous pinch of salt and some freshly ground black pepper on a plate. Dip the pieces of pork in the flour to coat well.
Chop the broccoli. Cook the orzo in boiling salted water, into which you have crumbled half the stock cube, for 7 minutes. Add the broccoli and cook for a further 3 minutes until al dente.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan on a medium-high heat. Add half of the pork and cook for 2 minutes on the first side; flip and cook for another minute. Remove to a plate, cover with foil to keep warm, and repeat with the remaining oil and pork.
Orzo is a rice-shaped pasta – alternatively, you could use any shape of pasta that you prefer
Once all the pork is out of the pan, make the other half of the stock cube up to 300ml stock with boiling water in a jug andgradually pour into the pan, scraping up any golden bits from the bottom. Add the capers and 2tablespoons of lemon juice; simmer for 1 minute.
Drain the broccoli and orzo, and toss with15g of the butter, some seasoning and the rest of the lemon zest and juice.
Mash the rest of the butter with the remaining flour, then whisk this intothe sauce to thicken it slightly. Simmer for 1-2 minutes; stir in the parsley, and spoonover the pork. Serve withthe broccoli orzo.
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He suggests about three minutes per side for a 3/4-inch chop. After searing the pork, transfer it to a plate, put a pat of butter on top of it and let it rest at room temperature for 30 minutes to an hour to let the juices redistribute in the meat. While the meat rests, go ahead and make your sides.
Using the gradual, moist heat of a stew pot, pressure cooker, or slow cooker can give you pork so tender that you don't need a knife to eat it. Stewing generally involves cooking the meat for long periods of time at low heat while it's submerged in a mixture of liquid and solid ingredients.
As pork ages at refrigeration temperatures after processing, enzymes in the muscle break down structural proteins, a process known as post-mortem proteolysis. By disrupting muscle structure, meat becomes more tender and easier to chew through.
Pork shoulder might start out as a fatty, tough cut of meat, but cook it low and slow for a few hours and it will be transformed into tender, juicy shreds that fall apart with the touch of your fork.
Tenderizing with a baking soda solution is faster than using a saltwater brine. Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working.
In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.
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Prep time: 30 mins
