Ingredients

For the pork

  • 2 British Pork Tenderloin Fillet, trimmed approx. 350g per fillet
  • 1/2 bag of baby onions, peeled
  • 1 tbsp Rapeseed Oil
  • 3 tbsp Dukkah
  • 2 tbsp Dijon mustard
  • 1 tsp black peppercorns

For the onions

  • half a bag of baby onions (approx 375g)
  • 1tsp caster sugar
  • 50ml boiling water
  • 1tbsp Olive oil

For the squash

  • (approx 1.5kg) 1 butternut squash - cut into small chunks
  • 1tbsp olive oil
  • 1tbsp butter
  • 1tsp black pepper
  • 2 cloves of garlic - peeled and minced
  • 1tbsp fresh thyme

For the cabbage

  • 1/2 savoy cabbage - finely shredded (approx 350g)
  • Half an eating apple - we used a Royal Gala - julienned
  • 1tsp fennel seeds - crushed

Method

  1. 1

    Pre-heat the oven to gas mark 6 (200°C). Arrange the shelves towards the mid-top area of the oven; x3 dishes will need fit. Prepare all ingredients according to their instructions.

  2. 2

    Add the peeled baby onions to an oven-friendly pan, (a cast iron shallow casserole dish or frying pan works really well here) then pour over the olive oil and mix in the sugar. Pop into the oven to roast for around 30 minutes; check and turn occasionally whilst they cook. 

  3. 3

    Place the prepared butternut squash into a small bowl with the minced garlic, fresh thyme, black pepper and olive oil and toss to combine the flavours.  Lay two sheets of foil on a work surface and divide the butternut squash mix between the two. Fold into parcels, sealing tightly. Place into the oven alongside the onions and roast for 30 minutes.

  4. 4

    Pour the groundnut oil into an oven-friendly frying pan and heat through. Add the trimmed and halved pork tenderloins to the pan and rotate to nicely brown all sides, sealing the meat. This should take about 3-5 minutes. Remove the pork tenderloins and brush all over with the mustard. Pour the dukkah spice mix onto a plate and sprinkle over the back pepper. Roll each tenderloin in the spice mix to generously coat and place back into the frying pan. Pop the pan, uncovered, into the oven and cook for around 15-18 minutes (as a guide this is approx. 5 minutes per 100g). Rotate the pork halfway through cooking. 

  5. 5

    Whilst the cabbage is cooking, tip the butternut squash into a bowl and add the butter. Mash until smooth and season to taste. Remove the baby onions from the oven, loosening with a splash of water  if sticky. Everything should now be ready to plate up. 

  6. 6

    To serve, slice the pork tenderloin into even pieces, reserving the resting juices to pour over the top (if you have any onion water, mix this into the resting juices for extra flavour). Place the mash onto warmed plates alongside the savoy cabbage and baby onions, lay the pork across the top and pour over the resting juices. 

Nutritional Details

Each serving provides
  • Energy 2684kj 641kcal 32%
  • Fat 18.0g 26%
  • Saturates 5.8g 29%
  • Sugars 29.0g 32%
  • Salt 0.53g 9%

% of the Reference Intakes

Typical values per 100g: Energy 373kj/89kcal

Each serving provides

48.0g carbohydrate 15.0g fibre 63.0g protein Five of your 5 a day

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