I was sick most of the holidays so didn't really cook, by the New Year's Eve, however, my mother was totally fed up with all the food and all the cooking and stated, that she was not cooking. I decided it was a divine sign for me to make up for some lost play-time in the kitchen.
It took me a while to figure out what to make. There was a complete blank in my head to start off.
After some browsing and thinking I decided on a tangerine marinated beef tenderloin. I read that legumes are lucky food for New Year's eve, so I wanted a side with beans, but nothing in red sauce. I finally decided on a white bean and zucchini puree (inspired by Lisa from Lisa is Cooking) just that as I made mine to be a side, it had to be a little less flavorsome. And Martha Stewart's Roasted Pears and Red Peppers for a side.
The beef looked ugly and mistreated and I was too lazy to go supermarket-hopping, so I decided, remembering having read, that pork is also lucky, to just substitute the beef tenderloin for pork tenderloin.
Here's what ended up happening.
Pork tenderloin in scallion and tangerine marinade (Sea sisefilee, rohelise sibula ja mandariinimarinaadis):
600-800 g pork tenderloin
4-6 stalks of scallions
2 tbsp raw sugar
2 tbsp of soy sauce
3 cloves of garlic, chopped
2 x 2 cm knob of fresh ginger, chopped
1/2 tangerine's skin, chopped
1/2 red chilly, chopped
2 tbsp sweet and spicy Thai sauce or orange marmelade
Combine all the ingredients of the marinade and the meat in a zip-lock plastic bag, move around so the meat is coated.
Take out the next day when you start making the other dishes for the meat to reach room temperature, before you start cooking.
prepare the sides before coming back to the meat
when the zucchini of the puree is out of the oven and the pears are in the oven and have been there for about 20 minutes remove the meat from the marinade, brush the pieces of ginger / garlic / tangerine skin off, pat dry. Keep the marinade.
Heat oil and butter (50-50) in a skillet and flashfry the tenderloin on both sides until it gently browns and you smell the sweet fragrance of butter-frying meat.
Place a piece of tinfoil on an oven pan, transfer the meat from the skillet to the tinfoil, wrap it up and place in the oven for about 10-15 minutes.
Remove from the oven and let it rest for at least 10 minutes, before cutting and serving. Keep the baking juices.'
For the sauce:
Sieve the marinade into a small saucepan, heat.
Add the meat juices, mix, taste, season with salt.
Roasted zucchini and white bean puree with roasted garlic and truffle oil (Valge oa ja röstitud suvekõrvitsapüree)
2 zucchinis, peeled and cut into 3
3 cloves of roasted garlic
1 clove of fresh garlic
juice of 1/2 lemon
2 cans of canneloni beans
truffle oil for drizzling
Preheat the oven to 175-200 C (~ 400 F). Drizzle 3 garlic cloves and the zucchini pieces with olive oil, season with salt and pepper and put in the oven on a baking paper lined oven tin.
*prepare the pears while the zucchini are in the oven, then come back to the puree*
Remove when tender (10-20 min, keep an eye on them, don't let the garlic overcook, it turns bitter).
Let it cool a bit.
When the zucchini are not hot anymore, transfer to a blender or a deep bowl. Add the rinsed beans, the oil/juice from the zucchinis, squeeze in the 3 roasted garlic cloves and chop in one fresh garlic, add the lemon juice and blend until smooth. Cover to keep it warm.
Roasted Pears and Red Onions (Röstitud pirnid punase sibulaga):
2 large pears
2 red onions
1 tbsp of white wine vinegar
2 tbsp of Balsamico
1 tbsp of brown sugar
–100 g of softened butter
Core and quarter the pears. Peel the onions and cut them into 8.
Mix the sugar, vinegar, Balsamico and butter with a fork until you have a creamy paste.
Coat each pear quarter and onion piece with the mixture and snugly fit into a lasagna tin.
Cover tightly with tin-foil and bake at 200 C (400F) for 20 minutes. Remove the foil then and bake for further 20 minutes with the fan on to have them turn golden.
Serve meat cuts with sauce on a pillow of puree (drizzle some truffle oil on it) and a side of pear and red onion.