Roasted 'Berkshire' Pork Tenderloin with Caramelized Salsify, Apple, Brussels Sprouts, & Apple Cider Jus
For the Caramelized Vegetables and Apples
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Seasonal Cooking with Laurent Tourondel |
1 tbsp lemon juice
35g salsify, peeled and cut into 1.5-inch pieces
75g Brussels sprouts, halved
1/2 small Granny Smith apple, cut into 3 wedges
1/8 heap tsp sugar
6-7 pearl onions, halved
1/2 clove of garlic, smashed
1/2 sprig of thyme
1/3 cup apple cider
1/2 tsp cider vinegar
- Cook the salsify in boiling salted water with the lemon juice until tender (about 5 mins).
- Cool in a bowl of ice water then drain and pat dry.
- Cook the Brussels sprouts in boiling salted water until tender (about 3 mins)
- Cool in a bowl of ice water then drain and pat dry.
For the Pork:
1 tsp fennel seeds
1 tsp juniper berries
1 tsp whole black peppercorns
1/2 tsp mustard seeds
1/8 tsp whole allspice
1/2 pork tenderloin (about 225g)
Sea salt to taste
- Dry roast the spices over medium heat for 1 min or until fragrant.
- Coarsely grind the spices and sprinkle over the pork along with the salt.
- Sear the pork on all sides in oil over high heat (about 1 min per side).
- Remove to a plate.
- Set aside.
To Caramelize the Vegetables:
- Caramelize the apple and sugar in 1 tsp melted butter over high heat (about 2 mins)
- Remove and set aside.
- Saute the onions, garlic and thyme in 1/2 tsp melted butter for 1 min.
- Toss in the blanched salsify and Brussels sprouts.
- Stir fry for about 3 mins or until lightly browned.
- Deglaze the pan with apple cider and vinegar
- Return the apples to the pan.
- Lay the pork on top of the vegetables and apple.
- Roast at 180 C for about 8 mins or until the internal temperature reaches 160°F.
- Allow the pork to rest for 3 to 4 minutes before slicing.
(Recipe from here)
