Pork Tenderloin with Pickled Fennel and Carrots.
Pork tenderloin feels like the perfect meat for this time of year. Quick to cook, light and lean and it sits perfectly alongside pickles like this pickled fennel and carrots.
This is in the main the way I eat throughout spring and summer, it seems only yesterday I was cooking for winter. But spring seems to have skipped us by this year and we went straight from snowshoes to shorts and flip flops!
Not that I am complaining, yet anyway, I know from experience come autumn I will be yearning for stew!
Quick Pickled Fennel.
Quick pickles were definitely a huge defining feature of my cooking last summer. I am sure that it will continue this year!
This Zander Fillet recipe with quick pickles kinda kicked off my whole journey here on Krumpli.
Forget the heavily pickled beetroot, onions or eggs of your youth, not that there is anything wrong with them. These are just different, light and bright with enough pickle to differentiate a dish but not too much to kill it.
The whole point of this pickle is to add a sharp seasoning to the vegetables, in this case, fennel and carrot. But it should not overwhelm the flavour or indeed alter the texture of the vegetables.
A Splash of Harissa Dressing.
Harissa is another ingredient I used relatively sparsely until last year… But last summer it really featured heavily.
Containing cumin, carraway, peppers, chili, garlic, onion and coriander, harissa paste is a great foundation for a sauce or dressing. It is certainly not the first time I have used it either. In fact, this dressing is a slight tweak on a dressing I used on a salmon and orange salad I published last year.
The great thing about harissa paste is that it has a pretty decent shelf life. Much longer than the constituent ingredients! It is also super useful all year round too.
A store cupboard essential if there ever were one!