Roast pork tenderloin with ceps and a bossy gourmet cat
Luc appeared in the kitchen the other day armed with a hefty chunk of venison supplied by a hunter friend, and a bottle of good red wine supplied by our wine cellar. Apparently our cat, Minou, a tiny semi-feral ball of fury who terrorises humans and animals alike, had gone on hunger strike having polished off the venison bourguignon that he’d been eating for the past week (unbeknown to me). He was back on a diet of tinned food and had not taken kindly. He had apparently become distant — defiant even — to better convey his displeasure. All along I had naively imagined that the cat ate cat food. I won’t be publishing his recipe though (here is my recipe for human beef bourguignon), because Luc had been detailed to have it made without mushrooms or carrots, both of which he despises and spits out; Minou is a cat of temperament.
Ceps, or porcini, are high in vitamins (A, B complex and C), minerals (iron, potassium and calcium), fibre and antioxidants. An excellent source of protein, they are also good for digestive health and for fighting inflammation.
Ingredients (serves 4 people plus a discerning cat)
1 pork tenderloin (600-800g)
Tablespoon olive oil
300g ceps, finely sliced
1 shallot, sliced
2 cloves of garlic, cut into small pieces
Sea salt and freshly ground black pepper
Esplelette pepper (or paprika)
2 bay leaves
175ml white wine
Preheat the oven to 180°C. Coat the pork in olive oil and place in an ovenproof dish. Cover the meat with the ceps and shallot and then make small cuts in the meat to insert the garlic. Add the seasoning and gently pour the white wine over the top. Cook for about 30 minutes, or until the pork is properly cooked through, without being dried out.
Mushroom family! So cute! I wish I could identify them properly b/c they are all over here this time of year. I don’t think I’ve seen those though, so maybe no ceps…? Unless their American cousins look different…
The Healthy Epicurean
I can only properly identify a few mushroom varieties. I know all the cep variations, and also turkey tail etc. In France you can take mushrooms to the any pharmacy if you are in doubt about their id and they will do it for you!
Oh I just love the French customs! I want to try that here once and see what kind of looks I get at the local pharmacy :0).
The Healthy Epicurean