Pork tenderloin with rhubarb, onion and tarragon

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Tart rhubarb matched with rich, sweet-tasting pork… nom, nom, nom!

Ingredients

  • 2 x 600g pork tenderloins, trimmed
  • 50g salted butter
  • 4 shallots, peeled and cut into wedges
  • 200g rhubarb, cut into 2cm pieces
  • 50g caster sugar
  • 1tbsp whole black peppercorns, crushed
  • 10 sprigs tarragon

Method

The tart rhubarb is a perfect match for the sweet-tasting pork. The crushed peppercorns give it a spark of spiciness, but you can use less if you prefer.

  1. Heat the oven to 200°C/fan oven 180°C/mark 6. Cut the tenderloins into 12 small steaks and sear in a hot frying pan for 1-2 minutes on each side, then lay in an ovenproof dish and sprinkle with salt. Set aside. Using the same frying pan, melt the butter and add the shallots, frying until lightly coloured. Add the rhubarb, sugar and pepper, stirring well. Turn off the heat and add the tarragon. Stir before pouring the mixture over the pork.
  2. Cover the pork dish with foil and roast for 10 minutes. Remove the foil and roast for another 2 minutes.
 
 

Christmas alternative: Rolled pork belly with herby apricot & honey stuffing

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If you’re looking for an alternative to Turkey this Christmas and you’re a huge crackling fan you’ll love this idea for roast dinner – drying out the skin gives great results.

Ingredients

  • 4 tbsp olive oil
  • 1 onion chopped
  • 2.5kg piece pork belly, boned, skin on (from Waterall obvs)
  • small bunch parsley chopped
  • small handful thyme leaves picked
  • 10 sage leaves, chopped
  • 50g fresh breadcrumb
  • 140g dried apricot, chopped
  • 1 tbsp flaky sea salt
  • 2 tbsp clear honey

Method

  1. Heat 1 tbsp of the oil in a small frying pan. Add the onion and cook for 10 mins until golden. Trim off about 100g of the pork, from the meaty side – but if the butcher has left a chunk of meat on one side where the ribs have been removed, leave this on as it will help you roll it. Whizz the pork trimmings in a food processor, then tip into a bowl with the herbs, breadcrumbs, apricots, onion and 2 tbsp oil, season and mix well.
  2. Turn the pork belly skin-side up. Using a sharp knife or Stanley knife, score the skin at 1cm intervals and rub the sea salt all over. Turn the pork belly over and season a little more, then brush the honey over the flesh. Lay the stuffing down the centre, then bring the 2 ends together and roll tightly. Flip the pork over so the ends meet underneath. Tie the rolled pork with kitchen string to secure. Put the meat on a wire rack in a roasting tin and transfer to the fridge, uncovered for a few hrs or up to 24 hrs, so the skin has time to dry out and the meat takes on the flavours from the stuffing.
  3. Heat oven to 220C/180C fan/gas 6. Rub the pork with the remaining oil and a little more sea salt. Roast in the centre of the oven for 30 mins. Turn the oven down to 180C/160C fan/gas 4 and continue cooking for 2 hrs. Finally, turn the oven back up to 220C/200C fan/gas 7 to crisp up the skin for another 30 mins – don’t worry if your pork looks dark on the outside, it will still be juicy and delicious in the middle. Remove from the oven, cover with foil and leave to rest for 45 mins before carving. If your skin does not turn crispy, pop the joint under a hot grill for a few mins, rolling it onto its side to get the sides nice and crispy too – just keep an eye on it as it will burn easily.

Bacon Garlic Gougères Recipe

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Bacon Garlic Gougères are perfect for when you need an easy appetiser. These bite-sized cheese puffs are made with cream puff dough that is loaded with Gruyère cheese, bacon, and garlic. They are so delicious, you won’t be able to stop snacking. Read more

Pork, Lemon and Potato Kebabs Perfect For The BBQ

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Pork kebabs make a fantastic addition to any barbecue and they’re great because you can mix them up in so many different ways. You can add different flavourings, sauces and meats to make your kebab taste truly unique. How about adding baby new potatoes into the mix? Like the sound of that then read on. Read more

Pork pie party and onion chutney recipe

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Planning your party and stuck for ideas for the perfect buffet? Take a look at a few of these meaty ideas to help you make the most out of your bite sized selections. Make your meatballs standout by putting something inside them. How about stuffed pork meatballs with romesco sauce are stuffed with an olive or cheese-stuffed chorizo meatballs? Read more

Pull no punches with this slow cooker pulled pork

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Tender, juicy pulled pork has well and truly made its trotter mark on UK dinner tables – but what’s the secret to creating an authentic American version? Read our guide to seasoning, slow-cooking, serving and everything in between. Read more

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