Roast Pork Tenderloin 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 and seared apricots.
Servings: 3
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.