Roasted tenderloin of pork

Main courses

  • Serves: 2
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes

Ingredients

  • 1 Pork tenderloin
  • 1 bottle of cider (250ml)
  • 3 chillis
  • 100ml olive oil
  • A little cream
  • 1 tablespoon of wholegrain mustard
  • A sprig of thyme
  • 1 orange
  • 8 little sweet carrots
  • 1 romaine Lettuce
  • A little vegetable stock
  • 10g sugar

Method

Warm the olive oil with the chillis roughly chopped for approximately 20 mins. (This can keep for up to a month).

In a hot pan, add a little olive oil and  seal the tenderloin on all sides adding 5g of butter, transfer to the oven at 200c for 12 mins rest for 4 mins.


In a saucepan reduce 250ml of cider with a tablespoon of wholegrain mustard to 80ml, add 20ml of cream. When the pork has rested add this to the pork pan and stir to complete the sauce.


Segment the oranges, keeping all the skin etc.

In a warm pan, place the gently washed carrots into the pan, feeding them with foaming butter, adding the orange skin and some thyme, very gently season. Continue cooking on moderate heat till soft. Squeeze any remaining juice from the oranges.


In a seperate pan add 10g of sugar and 5g of butter to make a light caramel. Add the orange segments for 20 seconds and roll the cooked carrots through.


In yet another hot pan, add a little olive oil and the romaine lettuces also some thyme N.B outer leaves facing down, (these should be cut in half length ways and seasoned between the leaves). Colour very quickly on one side than add approximately 50ml of stock (be careful it’ll create a lot of steam), remove after 30 seconds to retain a light crunch.


To assemble gently place the wilted romaine lettuce and perhaps garnish with some chilli roasted potato wedges. Place the mixture of carrots and oranges centrally, with the carved, fanned loin on top, sauce generously and drizzle the chilli oil on top.

This dish works with the sweetness of the carrots and that little kick of chilli. The romaine lettuce offers a richness and the pork simply reflects the hard work of the farmers, so let's not mess around with it.