Recipe - Wild Bills Nearly Famous Pork Tenderloin

VEGETABLES
1 teaspoon Light olive oil with a dash
of toasted
; sesame oil
2 Parsnips; peeled and cut
into
; matchsticks
2 Carrots; peeled and cut into
; matchsticks
2 Turnips; peeled and cut into
; matchsticks
1 Pinches white pepper
2 teaspoon Chopped fresh parsley

PORK
1 pound Pork tenderloin
One half teaspoon Light olive oil with a dash
of toasted
; sesame oil
One fourth teaspoon Freshly ground sea salt
One fourth teaspoon Freshly ground black pepper

SAUCE
One half teaspoon Light olive oil with a dash
of toasted
; sesame oil
1 Onion; peeled and cut or sliced up
; finely
1 Clove garlic; bashed, peeled
and
; chopped
2 tablespoon Fresh thyme; (or 2tsp dried)
1 tablespoon Chopped fresh sage; (or 1tsp
dried)
2 Stalks celery; chopped
6 md Mushrooms; cut or sliced up
One half cup Dealcoholised white wine
1 tablespoon Worcestershire sauce
1 teaspoon Green peppercorns
1 cup Low sodium beef stock
1 tablespoon Plus 1tsp arrowroot mixed
with 2tbsp de
; alcoholised white
Wine; (slurry)

BUTTERMILK MASHED POTATOES
4 md Russet potatoes
Three fourths cup 1% fat buttermilk
One fourth teaspoon Freshly ground sea salt
One fourth teaspoon Freshly ground white pepper

To prepare the vegetables, pre heat the oven to 350F. Pour the oil into a
medium skillet on high heat and fry the parsnips, carrots and turnips to
heat through for about 2 minutes. Spread the cooked vegetables out in an 8
x 8 inch baking pan and sprinkle with the white pepper. Set aside.

For the pork, trim away all the visible fat, cut each piece in half
lengthways then in half crossways. You should have 8 pieces about 3 to 4
inches long. On medium heat, pour the oil into the same skillet and fry the
cut surface side of the pork until very brown. Sprinkle with the salt and
pepper and lay the pieces, brown side up, on top of the cooked vegetables.

For the sauce, in the same skillet, fry the onion, celery and garlic in the
oil on medium heat for 3 minutes. Add the mushrooms, sage and thyme then
deglaze with the wine and beef stock. Stir in the peppercorns and
Worcestershire sauce and remove from the heat. Pour over the pork, cover
with foil, seal the edges and bake for 1 hour.

Remove the cooked pork from the oven and transfer to a carving board.
Strain the cooking liquids from the baking dish into a small saucepan.
Bring the juices to a boil, skimming off any fat that rises to the surface.
Remove from the heat, stir in the arrowroot slurry, return to the heat,
bring back to the boil and stir until thickened, about 30 seconds.

For the buttermilk mashed potatoes, in a large pot of boiling water cook
the potatoes for 30 minutes. Drain, return the potatoes to the pot, put a
towel over the top and let them sit on a very low heat for 15 minutes to
dry out. Transfer the potatoes to a warm bowl and whip them together with
the buttermilk, salt and the white pepper using an electric beater until
mashed.

To serve, distribute the pork and vegetables on individual serving plates.
Ladle with the sauce and garnish with a sprinkle of parsley. This is
terrific served with buttermilk mashed potatoes.

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