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Pork Tenderloin, Cauliflower Puree and Rosemary Apple Jus
Recipe by Wynona Davies
Get some pork on your fork with this yummy meal created by Wynona Davies, featuring juicy pork tenderloins on a bed of cauliflower mash and topped with crispy sage leaves.
- Steps
- Ingredients
Steps
- Preheat oven to 180°C.
- For the Pork, coat pork in the olive oil then press over the fennel seeds and salt. Set aside to marinate for 15-20 minutes.
- Place a large ovenproof frypan over medium high heat. Add the pork and sear until browned on all sides. Transfer pan to the oven and cook until the thickest part of the pork reaches 65°C.
- Remove from the pan and set aside on a wooden board, loosely covered with foil. Allow to rest before slicing to serve.
- For the Cauliflower Puree, place cauliflower, milk and cream into a saucepan over low heat. Cover and simmer until soft, about 20-25 minutes.
- Using a slotted spoon, transfer cauliflower to the canister of a stick blender and process, adding enough cooking liquid to achieve a smooth puree. Add butter and process until combined. Pass through a sieve into a bowl and season well with salt. Cover and set aside.
- For the Apple and Thyme Jus, place 1 tablespoon of the butter and the olive oil into a frypan over low-medium heat.
- Add the apple, onion and thyme and cook until caramelised, about 10 minutes. Add white wine and simmer until reduced by half. Add chicken stock and simmer for a further 10-15 minutes or until liquid has reduced and thickened. Strain through a fine sieve into a small clean saucepan. Whisk in the butter gradually until combined. Remove from the heat and warm gently to serve.
- For the Crispy Sage, heat oil in medium saucepan to 190°C. Add sage leaves and fry for 5 seconds. Transfer to a plate lined with paper towel.
- To serve, spoon puree onto serving plates. Top with slices of pork and finish with crispy sage leaves and jus.
