Pork Teko Teko Recipes

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PORK TEKO TEKO

A Graham Kerr creation for New Zealand as seen on the Galloping Gourmet. Found this on Food Network and posting for ZWT.

Provided by AZPARZYCH

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19



Pork Teko Teko image

Steps:

  • Preheat broiler. Stick a skewer down center of pork fillets from thick end Season with salt and pepper and wrap with strips of bacon.
  • Brush with oil and broil about 8 minutes each side.
  • To serve, slide from skewer and slice into medallions.
  • Serve in sauce garnish with lemon and parsley
  • MUSHROOM SAUCE:
  • Melt butter in saucepan over low heat. Add onion and cook until tender Add mushroom stems and continue to cook.
  • Mix in arrowroot and then white wine, hot water, and meat concentrate Bring to a boil.
  • Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.

4 (6 ounce) pork tenderloin, trimmed
salt and pepper
8 slices bacon
1/4 cup olive oil
freshly ground white peppercorns, to taste
1 1/2 cups mushrooms, sauce recipe follows
lemon, to garnish
parsley, to garnish
mushroom, sauce
1 tablespoon clarified butter
1 small onion, finely diced
4 ounces mushrooms, tops finely sliced, stems finely chopped
2 tablespoons arrowroot
1/4 cup dry white wine
1 1/4 cups hot water
meat, concentrate to taste
1/2 lemon, juiced
1 sprig parsley, leaves chopped
cayenne pepper, to garnish

PORK TEKO TEKO

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 18



Pork Teko Teko image

Steps:

  • Preheat broiler. Stick a skewer down center of pork fillets from thick end. Season with salt and pepper and wrap with strips of bacon. Brush with oil and broil about 8 minutes each side. To serve, slide from skewer and slice into medallions. Serve in sauce. Garnish with lemon and parsley.
  • Melt butter in saucepan over low heat. Add onion and cook until tender. Add mushroom stems and continue to cook. Mix in arrowroot and then white wine, hot water, and meat concentrate. Bring to a boil. Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.

4 (6-ounce) pork tenderloins, trimmed
Salt and pepper
8 slices bacon
1/4 cup olive oil
Freshly ground white peppercorns, to taste
1 1/2 cups Mushroom Sauce, recipe follows
Lemon, to garnish
Parsley, to garnish
1 tablespoon clarified butter
1 small onion, finely diced
4 ounces mushrooms, tops finely sliced, stems finely chopped
2 tablespoons arrowroot
1/4 cup dry white wine
1 1/4 cups hot water
Meat concentrate, to taste
1/2 lemon, juiced
1 sprig parsley, leaves chopped
Cayenne pepper, to garnish

BUTTERED AND HERBED NEW POTATOES

This is a wonderful recipe that I got years ago from Graham Kerr, aka The Galloping Gourmet. I love that he always warmed a dish at the beginning to put the end product in. This is the recipe I first bought my heat deflector for. I also love his methods for cooking things -- such as to cover this with a cloth. The addition of mint makes this special. I hope you enjoy it -- we do!

Provided by Pianolady

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5



Buttered and Herbed New Potatoes image

Steps:

  • Place a pot of water on to boil.
  • Heat a vegetable dish.
  • Pop the potatoes into the boiling water with a pinch of crystallized salt (the parsley stalk and mint stalk can be added).
  • Cover with a tightly fitting lid.
  • Boil for 20 minutes on high heat.
  • Drain and submerge in cold running water.
  • Put them between your hands and the skin will come away easily.
  • Melt butter in the bottom of a pan.
  • Place potatoes in the pan, roll to coat with butter, and cover with a clean cloth.
  • Place over the lowest heat, using a heat pad to deflect direct contact, until potatoes are ready to serve.
  • Wash the mint and parsley and chop (Can be done earlier unless you wish to boil the stalks with the potatoes).
  • Remove the cloth and dust with the chopped mint and parsley.
  • Place in the vegetable dish and serve.
  • Enjoy!

2 lbs tiny new potatoes
1 bunch parsley
1 bunch mint
1 pinch crystallized salt
1/4 cup butter

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