Roast pork tenderloin with tricolour veg

 

  • Serves 2
  • 280g pork tenderloin
  • Large handful of washed curly kale with stalks removed and leaves torn
  • 3 medium turnips, peeled and cut into 1cm wedges
  • 1/4 red cabbage, core mostly removed and cut into 2cm wedges
  • 2 cloves garlic
  • 1 small sprig of rosemary
  • 1 tbsp cider vinegar
  1. Preheat your oven to 230°c along with a small roasting pan with a little vegetable oil in (for the pork).
  2. Make a paste with crushed garlic, a tsp of oil , finely chopped rosemary and some seasoning.
  3. Pat the tenderloin dry and rub all over with the paste.
  4. Toss the turnip wedges then the cabbage in a little olive oil, and season. Set aside in a different roasting tray until your oven gets turned down.
  5. Take your preheated roasting pan out of the oven. Add your tenderloin and roast for 10 minutes at 230°c
  6. Turn your oven down to 200°c after this ten minutes, put your veg tray into the oven and turn your pork over. Add 4 tablespoons of water and the vinegar to the pork pan (around but not covering the pork).  The pork needs a further 10-15 minutes to cook the other side (check it is just cooked through) and the veg will need 20-25 minutes, turning halfway through (and removing any loose bits of cabbage that are cooked) until they are slightly coloured and soft through.
  7. Remove the pork when cooked, and allow to rest covered in foil in the tray for ten minutes.
  8. When veg are cooked add the kale to your hot roasting pan to wilt through. Put back into the oven briefly if needed.
  9. Slice the tenderloin and serve on a bed of the vegetables drizzled with the juices from the pork roasting pan.