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Pork Tenderloin with Apple Compote, Apple & Fennel Slaw, Apple Jus

- Steps
- Ingredients
Ingredients
Spiced Pork
Spiced Apple Relish
Apple Glaze
Apple and Fennel Slaw
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Steps
- For the Spiced Pork, place spices into a small frypan over medium heat. Swirl pan and toast spices until fragrant. Transfer to a spice grinder and blend to a powder. Set aside 2 pinches for the relish.
- Press spices and salt over pork and set aside.
- When ready to cook, heat an ovenproof frypan over medium high heat. Add oil then pork and cook, turning until browned all over, about 3-4 minutes. Transfer to the oven and cook until internal temperature reaches 70C, about 8 minutes. Remove from the pan and set aside to rest before slicing to serve.
- For the Apple Relish, heat oil in a saucepan over medium heat. Add apples and cook until starting to soften, about 3 minutes. Add spices, chilli and salt and cook for a further 4-5 minutes until apples are just tender. Add sugar and vinegar and cook until sticky and soft. Remove from the heat.
- For the Glaze, caramelise chicken wings in a pan until golden. Deglaze with apple cider and apple juice and simmer until reduced and sticky. Strain through a fine sieve and set aside.
- For the Slaw, finely slice fennel and cut green apple into batons. Combine yoghurt, lemon juice, salt and pepper in a bowl. Add the apple and fennel and toss through to coat. Set aside in the fridge.
- To serve, spoon relish onto plates. Top with slices of pork and slaw and serve with glaze on the side.