Recipe

Pork tenderloin with roast quince & winter greens

by Jenny Chandler

A one-pan dish worthy of a dinner party

Here’s a one-pan dish worthy of a dinner party that takes around half an hour from start to finish, once you have your ready-roasted quince. Serve with a creamy dish of mashed potatoes, cannellini beans or polenta.

Be sure to buy top quality, outdoor reared British pork for this as, welfare issues aside, it will have so much more depth of flavour.

For more quince recipe ideas, read Jenny’s latest blog

Ingredients

1 pork tenderloin (about 500g)
1 tbsp rapeseed oil
8 pieces of roasted quince and 2 tbsp syrupy pan juices
1 sprig of rosemary
3 tbsp brandy
White wine vinegar (optional)
20g butter
2 garlic cloves, roughly chopped
250g savoy cabbage, cavolo nero or kale, sliced into thin ribbons

Method

Preheat the oven to 200C. Trim the pork of any excess fat and season with salt and pepper.

Heat the oil in an ovenproof frying pan until almost smoking and then sear the meat on all sides. Don’t move it around too much: it will take 2 mins on each side to caramelise and colour.

Now add the quince pieces, their juices, rosemary, brandy and 100ml water to the pan and place in the hot oven. Roast for around 15 mins, then check the meat with a skewer at the thickest point—if the juices run clear, the meat is ready (overcooked pork is like eating leather).

Remove the pork from the pan to rest before slicing—take care of the hot pan handle! It’s best to cover it with a tea towel to remind you. Spoon the quince and pan juices into a small bowl. Discard the rosemary, it’s done its job, and then taste. The juices may be overly sweet—if so, add 1 tsp wine vinegar. If you’d like a thicker sauce, you can blitz half of your quince with the pan juices to a loose purée.

While the meat is sitting, heat the butter in the same pan and fry the garlic until you just begin to smell it. Throw in the sliced greens and turn in the garlicky pan before adding 2 tbsp water and placing a lid over the pan. Cook for 2-3 mins—just enough to wilt the greens—and then season well with salt and pepper. Slice the pork and serve with the quince, juices and the garlic greens.

Recipe: Jenny Chandler