Wonderful food, a warm welcome and a beautiful location.

Woodfired travels #5 for the Morso

It’s been a few weeks since our woodfired cooking day at Lyme Bay Winery in the autumn mist. Always lovely to get out and about and do some cooking even if it’s only to the other end of the county!

Mists and MM

Autumn in the Vineyard

This pork dish has become a firm favourite – often pork can dry out but cooking it in the woodfired Morso Forno just keeps it deliciously succulent.

Here’s a fantastic autumnal supper for 2  – Woodfired pork tenderloin with creamy shallots – and perfectly partnered with a glass of chilled Lyme Bay Chardonnay. 

Love those greens

Succulent pork tenderloin with creamy shallots

1 pork tenderloin, trimmed

2tbsp olive oil

Good pinch of salt and pepper

4 shallots, peeled and very finely chopped

1tbsp chopped fresh sage

120ml Lyme Bay Chardonnay

2tbsp crème fraiche

  1. Build a good fire in the Morso Forno in the centre of the oven and let it burn for 30 minutes to really heat through the floor.

    Nice fire

    Make sure you heat the base of the Forno Floor up before pushing the fire to the side

  2. Place a Tuscan Grill over the fire and allow that to heat up for 10 minutes; then let the fire die down to embers.

    Sell Tuscan Grills!

    Heat up the Tuscan Grill over embers

  3. Rub the pork tenderloin with half the olive oil and season well with the salt and pepper. Place the pork on top of the Tuscan Grill over the embers and cook for 8-10 minutes turning with a pair of tongs until deep brown and cooked through to 71C or until the juices run clear. Let the pork rest in a warm place, covered with some foil.

    Nice caramelisation

    Perfectly cooked pork tenderloin

  4. Mix the shallots with the rest of the oil and cook gently in a small pan on the grill until soft. Add the sage and wine and bring to the boil. Reduce the wine by half and stir in the crème fraiche. Season well.
  5. Serve the pork cut into slices on top of the shallot and sage sauce with some wilted cavolo nero or Savoy cabbage, also cooked in the heat of the Forno.

Although in different areas of the food business, Morso, Lyme Bay Winery and Manna from Devon Cooking School all share the same passion for quality in what we do and commitment to providing our customers with the very best. We’ve come together to create these delicious recipes that you can make at home whether you’re relaxing with loved ones or cooking for a crowd.

If you’re thinking you need to learn more about wood fired cooking on a Morso, join us on one of our courses – you’ll learn lots, eat well (!) and have a lot of fun.

Xanthe Clay, food writer of the Daily Telegraph, says,

“…without wishing to gush, if you are getting a wood burning oven you really should do the Manna from Devon course. In fact, I’d say it’s essential”

on the edge

A misty October day for our vineyard shoot

 

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