Part 4/7:
The method of cooking meats in the Anglo-Saxon tradition predominantly involved boiling, but the host advocates for a more appealing technique—braising. The pork tenderloin is first salted and seared, then cooked with leeks or onions, mead, and seasoned with mustard seeds and mint before being placed in the oven. This technique not only preserves tenderness but also allows deeper flavors to meld.
The host emphasizes the choice of mead, particularly a Danish variety named "Viking Blood", which not only provides a nod to Viking culture but also enriches the flavor of the dish. The berry sauce complements the pork, adding sweetness, acidity, and complexity.