Name: Roast pork with fruity sauce
Total time: 30 min
Yield: 4
Cuisine: English
Ingredients: 2 x pork tenderloins; 2 tsp dried rosemary chopped; 2 tbsp vegetable oil; 4 chicory trimmed and halved; 25g membrillo chopped into small pieces; 200ml hot vegetable or chicken stock; 5 tbsp dry white wine

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Roast pork with fruity sauce

Roast pork with fruity sauce

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Serves 4

Easy

Total time: 30 mins

10 mins work

A star rating of 5 out of 5.3 ratingsRate

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A fast and easy roast dinner

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Ingredients

Nutrition

Units:

MetricUS

2 x pork tenderloins
2 tsp dried rosemary

chopped
2 tbsp vegetable oil
4 chicory

trimmed and halved
25g membrillo

chopped into small pieces
200ml hot vegetable or chicken stock
5 tbsp dry white wine

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Nutrition: per serving

kcal360
fat17g
saturates5g
carbs5g
sugars1g
fibre1g
protein45g
salt0.44g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Season the pork and rub rosemary over. Heat 1 tbsp oil in an ovenproof frying pan. Cook the pork for about 10 mins until browned all over, then set the pan aside. In a roasting tin, toss the chicory and remaining oil. Place in oven, put the pork in the frying pan on the shelf below and cook for 15 mins. Remove the pork to a plate, cover with foil and leave for 5 mins.
step 2

Pour away any excess oil from the frying pan, then heat it on the hob, tip in the membrillo, stock and wine, and swirl around, scraping up any meat juices. When the membrillo has melted and the sauce is glossy and warm, slice the tenderloin and serve alongside with the chicory.

Recipe from Good Food magazine, October 2004

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A star rating of 5 out of 5.3 ratings

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