Pork, Balsamic Grapes, Orange Fennel and Fig
Prep: 30 mins +2 small saucepan + 1 medium saucepan + baking dish | Cooking: 12 – 15 mins | Oven: 200 °C / 400 °F
“EASY PORKY. FAB FOR A DINNER PARTY”
- 1 pork tenderloin (per 3 people)
- 1 fennel (per 3 people)
- Fresh figs
- Cherry tomatoes (any type of mini tomatoes will do though)
- Green grapes
- Good quality orange juice with some pulp
- Cumin seeds
- Balsamic vinegar
- Red currant jam and/or currant pepper jelly (whatever you can find at the supermarket)
- Rosemary (2 sprigs of fresh or dried)
- Salt and pepper
- Olive oil
DirectionsStep 1: Prep
- Preheat the oven.
- Cut all the extra skin (white / thicker bits) off the pork tenderloin. Put it in a baking dish that has high sides (not a tray). Generously season tenderloin with olive oil, salt and pepper. Then, rub on some fresh or dried rosemary.
- Cut the fennel into WEDGES (not slices) – see how here to cut wedges. Keep some of the leaves (fronds) and set them aside for the garnish.
- Cut the figs into quarters, removing the core at the top and bottom.
- Cut the grapes in half.
- Cut the tomatoes in half.
Step 2: Tomato, Red Currant and Cranberry Pepper Jelly Sauce
- Put a little bit of olive oil in a small saucepan on the stove, and throw in the halved cherry tomatoes.
- Add a few scoops of red currant pepper jelly and red currant jam, then get a steel potato masher, and swash the tomatoes, so the juice explodes. Add some pepper, and stir on medium for about 10 minutes. Add more of each if you want extra sauce.
- Set aside (or in the fridge if you are making it ahead of time) and reheat on the stove for about 1 minute before serving.
DirectionsStep 3: Get the Fennel Started
- Put the fennel in a shallow medium saucepan on the stove, and add the 1/4-1/2 cup orange juice and cumin seeds.
- Then get the pork started…
- Start with 1/4 cut of orange juice and keep on adding. Simmer low for about 10-15 minutes. As soon as you put the fennel on, put the pork in the oven.
- Continue to turn the fennel.
DirectionsStep 4: Put the Pork in the Oven (12-15 minutes)
- Put the pork in the oven. Turn it after 1 minute, to make sure it isn’t sticking.
- Then get the grapes started…
- After 6 minutes turn in again and drizzle on some balsamic vinegar, to make it brown and get juicy.
- Cook for a remaining 6 minutes. You cut it in pieces anyway, so no harm in cutting it in half after 12 minutes total. You may need a few more minutes, depending how cooked through you like it.
- Set aside for at least 5 minutes. It will still cook while resting. Slice it and let the juice drain out.
DirectionsStep 5: Finally the Grapes
- Put the grapes in small saucepan, with some balsamic vinegar.
- Continue to stir for about 5-7 minutes on low heat.
DirectionsStep 6: Plating
- Remember to warm up your cranberry/tomato sauce.
- Place the fennel in a star formation.
- Place 3-4 slices of pork on top in the middle.
- Put the figs in between the fennel around the pork.
- Drizzle some orange fennel sauce, followed by the cranberry/tomato sauce.
- Place a few grapes randomly.
- Add the leaves from the fennel on top as a garnish.