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Sunday, October 11, 2009 - 6:45 PM
In the first episode of Avec Eric featured on PBS, French chef Eric Ripert goes to Italy to hunt wild boar. However, since not everyone back in the states has access to wild boar, he makes a wonderful dish with pork tenderloin that we can all enjoy. It looked great on television so I decided to make the dish myself. The dish is pork tenderloin with wild mushrooms, cloves of garlic, and a sage jus. If you missed the show you can get the recipe on Eric’s site http://aveceric.com/episode-recipe-1.html. This is a great fall dish as the flavors are rustic and earthy. Pork tenderloin is often overlooked, but it is one of the best items you can find at your grocery for a nice everyday meal. It is usually cheap, and does not require a lot of work to make it great. It is also a healthy meat compared to many cuts that you could be eating. Ellie Krieger features many tenderloin recipes in her book on healthy eating. Eric’s recipe was simple, straightforward, and had a lot of flavor. I used oyster mushrooms as he does in the show, and these really add some richness to the sauce. Since oyster mushrooms can be a bit pricey, I also used baby portabellas. Sometimes, you have to improvise, but the dish was still great. Eric uses whole cloves of garlic in the dish. This does make the dish appear a bit rustic, and you could imagine eating it in the Italian countryside. The pork, mushrooms, garlic, sage, and jus all pair nicely and dance on your palette. Pair with your favorite red. Eric recommends a fruit forward red such as a Cote du Rhone. I had a nice petite sirah with mine. I enjoyed the show and look forward to seeing more dishes from Eric Ripert on Avec Eric.
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