Saute tenderstem broccoli, green cabbage, spring onions, flaked almonds, garlic, soy and sweet chilli sauce.
Another delicious dinner at home.
Pork tenderloin, (or fillet) is a beautiful lean cut, needing little preparation, but requiring some added love and ingredients when cooking to give it some big flavour. I rolled it in sesame oil and then some crushed fennel and black sesame seeds before searing in a hot pan to caramelise the edges, finishing at a low temperature in the oven. Whilst the pork was resting, I saute the green vegetables in some more sesame oil with thinly sliced garlic, a good quality soy sauce and a little honey. I plated up, slicing the pork quite thickly and presenting atop the vegetables, with a little sweet chilli sauce that I made earlier.
I always use the opportunity of cooking at home and enjoying dinner with my lovely wife to combine practising dishes and progressing with my food photography. Since having a one on one photography lesson with Jules and Sue porter, my photography has come on in leaps and bounds and I have been really happy with results, stepping up a level and giving my food the justice it deserves.