Just a dash of wasabi kicks up silky mashed potatoes while a plum sauce glaze takes the pork loin from tasty to downright mouth-watering.
Start by pre-heating your oven to 400 degrees.
Add your diced potatoes to a medium sauce pot. Cover the potatoes with cold water until the water level is about an inch higher than the potatoes. Place the pot over medium heat and cook for about 20 minutes or until the potatoes are perfectly fork tender. Strain and reserve.
For the sauce: Place the plum sauce, 1 tablespoon of Herbie's Galangal and 1 teaspoon of Cloves in a small saute pan. Gently bring up to a boil while whisking, then immediately remove from the heat.
Prepare the pork loin by laying it out on a sheet tray lined with foil. Season well with salt. Then bake in your pre-heated oven for 10 minutes. Remove the tray of pork from the oven and brush some of the plum sauce over the pork. Once the pork is coated in the sauce, return the tray to the oven and cook for an additional 10 minutes. or until the internal temperature has reached 150 degrees. Remove from the oven and let it rest for 10 minutes.
To finish the potatoes: Add the cream and butter to the same pot that you used to cook the potatoes in. Bring the cream up to a boil and melt the butter. Once everything is warm, add the strained potatoes to the pot along with 2 tablespoons of Herbie's Wasabi Powder, 1 tablespoon of Herbie's Galangal, 1/2 teaspoon of Cloves, and a pinch of salt. Mash with a potato masher or a whisk until they are mashed to your desired consistency.
To serve: Slice the pork and arrange the slice on a platter surrounding a mound of the mashed potatoes and finish by drizzling the sauce directly over the pork or serve on the side. Remember to enjoy with Williamson Wines Elate Grange Cuvee!
Chef Tommy's Tips:
Want to make this dish more savory? No problem! Simply buy a pound of thinly sliced bacon and wrap the pork loin in bacon before putting it in the oven. Make sure to line the baking sheet with foil and a rack so the bacon gets crispy on the bottom.