Ingredients

  • 2 pork tenderloins
  • 60g demerara sugar
  • 3 sprigs of chopped rosemary
  • 50g Dijon mustard
  • 30ml extra virgin olive oil
  • 100g roasted chopped hazelnuts
  • 500g apricot conserve
  • 50g Dijon mustard
  • 100g pork stock
  • 50ml extra virgin olive oil
  • 2 tablespoons garlic paste
  • 2 tablespoons apple vinegar

Method

  1. 1

    Thoroughly clean the pork tenderloins with water, and marinate with a sprinkle of salt, demerara sugar and rosemary for 20 minutes.

  2. 2

    Dry and brush the tenderloins with oil and mustard. Wrap in foil and refrigerate overnight.

  3. 3

    Bake in the oven at 160° for 18-20 minutes and cool.

  4. 4

    To make the apricot sauce, gently heat the olive oil, apricot jam, mustard, garlic paste, apple vinegar and stock together in a pan until smooth.

  5. 5

    Brown the outside of the pork tenderloins in a frying pan and glaze with the apricot sauce.

  6. 6

    Cover in chopped hazelnuts and then bake at 170° for 2 minutes.

  7. 7

    For pork jus boil the stock cubes in water, then strain and filter.

  8. 8

    Serve 2 pork medallions, garnish with more apricot sauce and the pork jus.

Nutritional Details

Each serving provides
  • Energy 5242kj 1252kcal 63%
  • Fat 77.3g 110%
  • Saturates 18.2g 91%
  • Sugars 88.5g 98%
  • Salt 2.7g 45%

% of the Reference Intakes

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