Roast Pork Tenderloin Recipe with Apricots and Fennel
Roast pork tenderloin is the perfect 'quick cook' piece of meat, beautifully tender when cooked pink and served here with gin braised fennel, seared apricots and Tasmanian pepperberry.
Servings 2 Servings
Calories 642kcal
Ingredients
- 400 g Pork Tenderloin 14oz
- 3 Apricots
- 1 Fennel Bulb
- Handful Lambs Lettuce
- 35 g Hazelnuts ¼-⅓ Cup
- 10 Tasmanian Pepperberries
- 50 ml Olive Oil 3 tablespoon + 1 Tsp
- 50 ml Gin 3 tablespoon + 1 teaspoon
- ½ teaspoon Salt
Instructions
- Cut the apricots in half and remove the stone
- Slice the fennel into 5mm (¼") thick slices.
- Heat a 30cm or 12" oven-proof frying pan or skillet over a medium-high heat and toast your hazelnuts for 4-5 minutes, taking care not to burn them.
- When your hazelnuts are toasted, remove them from the pan and add the Tasmanian pepperberries and toast for 2 minutes. Remove the peppercorns from the pan and gently crush them.
- Return the pan to a high heat and whilst it is heating, rub the pork tenderloin with half of the oil and the salt.Sear the pork quickly on all sides and transfer to the oven and roast for 12 minutes at 180°C, 350°F or until the pork has reached the desired level of "doneness". I aim to remove the pork at 57°C or 135°F and serve it at 63°C or 145°F.
- Return the pan to a high heat and add the fennel and cook for 2-3 minutes.
- Pour in the gin over the fennel and reduce the heat to low, season with salt and add a lid and cook for 5 minutes.
- After 12 minutes, remove the pork and allow it to rest for 3-4 minutes.
- Heat a griddle pan and sear your apricots.
- Before you remove the fennel from the pan for plating, add the remaining olive oil to create a warm dressing for the meal.
- Carve the pork and then plate, sprinkling the Tasmanian pepper over the pork and apricots.
Nutrition
Serving: 1 | Calories: 642kcal | Carbohydrates: 11g | Protein: 55g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 29g | Cholesterol: 146mg | Sodium: 428mg | Fiber: 3g | Sugar: 7g
