Tuesday, August 16, 2005

Virginal Outing for Staub Pan

At the recent Singapore food bloggers' lunch (read all about this lunch and the wonderful people I met here), I won this Staub oval pan and since then have been looking for the right recipe to try it out. Whilst pouring over back issues of Gourmet (one of my favourite pastimes), I saw this recipe called Pork Loin with Apples, Prunes and Mustard Cream Sauce, apparently a common dish in Scandinavian countries. What attracted me though was the full page photo of a deliciously tender looking slice of pork loin topped with the sliced apples, prunes and cream sauce. Unfortunately, although Epicurious has provided the recipe (click above recipe title), it didn't include the photo for me to share with you. So, you will instead be subjected to my amateurish attempts below at capturing this dish...

Roast-Pork-Loin2
This dish is absolutely easy to do. I browned the seasoned pork loin on all sides in a skillet before placing the pork on Staub pan (and drizzled the pork and the pan with some olive oil) and chucking the same into the oven for 50 minutes or so, at the end of which the pork loin (after resting for 10 minutes or so) when sliced just before serving is wonderfully tender and moist. Remember to deglaze the roasting pan for the lovely roasted bits to add to the sauce - recipe called for half a cup of dry white wine which I replaced with half a cup of verjuice.

Roast-Pork-Loin1 The green apples, pitted prunes and onions cooked in chicken broth with added heavy cream and mustard until slightly thickened is quite excellent. The slight tartness of the apples with the sweetness of the prunes and cooked onions meld very well with the slight sharpness of the mustard and the creamy sauce (which one can lighten with light cream if one is overly concerned with weight but what the heck, it's only half a cup).

I must say that the dish was quite successful, completely wiped out by family with sis-in-law almost singlehandedly devouring one-third of the platter meant for 7 persons. Definitely worth repeating for another weekend dinner affair.

10 Comments:

Anonymous dimsumdolly said...

i had less of a problem when it came to deciding what to do with my win. My chocolate fondue set had only one use for it. And it had its christening last Monday! I ate way too much chocolate that day. :)

8/17/2005 09:18:00 AM  
Blogger boo_licious said...

Cath, the Staub Pan's deflowering dish looks great! Yum and I have yet to have brekkie so it's making me drool.

8/17/2005 09:50:00 AM  
Blogger Colin said...

Oh that looks fantastic! Wish I had a Staub pan too hah.

8/17/2005 10:30:00 AM  
Blogger eatzycath said...

hi dsd - wish i were theren for the chocolate fondue, how about cheese fondue as well?
hi boo and colin - thanks :) - in fact quite tempted to get the Staub cocotte but so so expensive:(

8/17/2005 06:36:00 PM  
Blogger J said...

hi cath, i couldn't think of a more awesome way to 'baptise' your pan - sounds and looks so juicy and savoury...cheers,j

8/17/2005 09:26:00 PM  
Anonymous gwenda said...

hey cath that picture's pretty damn fine!(not amateurish leh!) the pork looks delicious!

8/17/2005 10:47:00 PM  
Anonymous S said...

Hiya Cath,

Yes, I second Gwenda's comment. It's a lovely pic that showcases both pork and pan to great advantage!

8/18/2005 09:29:00 AM  
Blogger Clare Eats said...

Hi Ec
looks so good! MMMMMMMM

8/18/2005 11:25:00 AM  
Blogger eatzycath said...

hiya all - thanks ever so much for your encouraging comments for photo :)

8/18/2005 11:07:00 PM  
Blogger joone! said...

hey! That looks fantastic!

8/20/2005 05:07:00 PM  

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