Curry Tenderloin & Lemon Blueberry Pud


This was a completely collaborative dinner with both my Heart and I contributing ideas and help. It’s fun because we seem to easily sous chef for one another. When we are moving around our tiny kitchen working – I always feel like we are dancing.




One and 1/2 pork tenderloin split down the center and then slightly on each side to make stuff easy





Then stuffed with Macintosh apple slices, craisins, and mango chutney








Then tied – unfortunately I totally forgot to get string at the grocery store (you can generally just ask the butcher in most grocery stores for a length or two and they will give it to you) but my Heart made due


Then a sauce comprised of: curry sauce mix (a British mix), water, Armagnac (because it isn’t my Heart’s cooking if there isn’t alcohol involved!) – this went all over the stuffed tenderloin before they went into a 375-degree oven for approximately 60 minutes (internal temperature 160-degrees)




Cubed yellow and green summer squash and onions was tossed with olive oil, turmeric, basil, and marjoram and placed on the bottom shelf of the oven to roast.




Pine nuts, green onions and long-grain rice were browned in some butter – then water was added and brought to a boil – the temperature was reduced and the rice simmered for 25 minutes until all the liquid was absorbed






Blue berries with a hearty splash of armagnac was then covered in batter






The batter was made up of 2 egg yolks beaten with butter, lemon zest, lemon juice –





Flour and sugar then the meringue from the 2 egg whites was folded in







The batter was poured over the blue berries and went into the 375-degree oven for 45 minutes



The juices from the tenderloin pan were drained into a sauce pan and, while the meat rested, my Heart made a slight reduction to serve with the rice and pork







All served up – a very hearty and wonderful Sunday Roast






Dessert – all golden and bubbly was served with freshly whipped cream

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