Roast pork tenderloin is the perfect 'quick cook' piece of meat, beautifully tender when cooked pink and served here with gin braised fennel and seared apricots.
Ingredients
- 1.5 pounds pork tenderloin
- 3 apricots
- 1 large fennel bulb
- 3 ounces butter lettuce
- 1 ounce hazelnuts
- 10 Tasmanian peppercorns - Sub half Szechuan peppercorns/half black peppercorns
- 3 tablespoons olive oil
- 2 ounces gin
Instructions
Prep
- Preheat oven to 350°F.
- Begin by cutting your apricots in half and removing the stone
- Then slice your fennel into 5mm slices.
- Heat a dry pan over medium-high heat and toast your hazelnuts.
- When your hazelnuts are toasted remove them from the pan and add your black pepper and toast.
- Remove the pepper from the pan and gently crush.
Brown the pork
- Heat a large pan over high heat and when hot add half of the olive oil.
- Season your pork tenderloin generously with salt and then sear in the pan on all sides.
- When seared transfer to the oven and roast for 12 minutes at 180°C, 350°F.
Cook the fennel
- In the same pan that you seared the pork add another teaspoon of the oil and then throw in the fennel and sear for a minute on each side.
- Pour in the gin, reduce the heat to low, season with salt and add a lid and cook for 5 minutes.
Finishing touches
- After 12 minutes remove your pork and allow to rest for 3-4 minutes.
- Heat a griddle pan and sear your apricots.
- When you remove the fennel from the pan for plating add in the remaining olive oil to create a warm dressing for the meal.
Carve & serve
- Carve your pork and then plate, sprinkling the Tasmanian pepper over the pork and apricots.