‘Love Me Tenderloin…’

Pork so good they write songs about it. Well, that’s not entirely true but it’s still a fab pork recipe (even if I do say so myself). Free range British pork, so tender you’d do anything for it, teamed up with braised red cabbage and roast, crushed new potatoes all brought to life with a little hint of the Orient.  Here’s how it goes;

The Pork:

Pre-heat your oven to 180°C (fan)

Place your pork tenderloin on a roasting tin and sprinkle with a light dusting of the following;

Szechuan pepper

Salt

Ginger

Chilli

Place the tenderloin in the middle of the oven for around 40mins (however, you should follow any cooking instructions you have either on the packaging or from your butcher)

Once removed from the oven, cover with foil and leave to rest for a couple of minutes before carving

The Potatoes:

New potatoes are great when boiled but even better when roasted! Parboil your new spuds (this will take around 8-10 minutes depending on the size of your spuds)

Drain then ‘crush’ by using the back of a fork to press into the potatoes to break them down a little (don’t get too carried away) but leaving some whole makes for a nice mix.

Drizzle with olive oil and sprinkle with sea salt

Add them to the roasting tin, placing them around the tenderloin and roast for around 30 minutes (or until golden and crisp)

The Cabbage:

A lot of people will turn away in disgust at the thought of braised cabbage but this is a great side dish, full of flavour and can be frozen and reheated. You’ll need;

Half a red cabbage, core removed, sliced

1 white onion, sliced

1 large apple, diced

stock

white wine vinegar

white port

Chinese 5 spice

Sautee the cabbage, onion and apple in a cube of butter until just soft

Add half a tspn of the 5 spice, 2 tbsp white wine vinegar and cover with stock

Reduce the mixture then add a splash of white port

Season and serve

…I’d like to think Elvis would approve…

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6 thoughts on “‘Love Me Tenderloin…’

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