I know it’s been a while, but summer has always been a busy season for me and my cookbooks :). But I promise I will try to make time for my blog and send you lots of delicious recipes.
Today’s dish is something I made up the other day when I couldn’t decide what to cook and the end result proved that you don’t always need a recipe to create a delicious, mouth-watering dinner for your family.
Many times when you see a beautiful cut of meat or find an exotic spice in your grocery store, you are inspired. I know I am, and this was one of those times. Give it a try and I can assure you that you will have another go-to-recipe in your repertoire.
INGREDIENTS (for 2)
2 slices of well marbled pork (shoulder or other cuts)
1 large red onion, peeled, thickly sliced
3 large leeks (cut off green part and stem, cut lengthwise, wash, thickly slice)
2 cups of roughly cut wild mushrooms
2 tbsp. olive oil at the bottom of the pan
1 tbsp. for sauce
4-5 tbsp. of spicy ketchup
1 tsp fresh thyme for sauce
6 blades of fresh thyme (if you don’t have you may use dry)
1 tsp salt for meat
1 tsp ground black pepper for meat
1 small can of harissa paste
1 tbsp. Worchester sauce
I used a bone-in shoulder steak for this dish, however you may use any cut of pork that you enjoy, but remember, that it needs to be well marbled.
Wash meat, pat-dry, sprinkle with the salt and black pepper; spread 2 tbsp. of olive oil in an oven safe baking dish.
Spread sliced leeks all over the bottom of the dish; place the meat on top; spread the mushroom all over the meat; sprinkle with thyme.
Mix together ketchup, Worchester sauce, 1 tbsp. olive oil and harissa paste. Spread all over meat; add the blades of thyme. Cover with aluminium foil.
Pre-heat oven to 375F and bake for about 1 1/2 or until desired tenderness of the meat is reached.
Serve with mashed potatoes.
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