Pork with apricots and almonds (Angela Hartnett)

(Serves 2)
500g pork tenderloin
30g butter
1 tsp coarse grain mustard
100ml olive oil
20ml red wine vinegar
3 spring onions, sliced
200g radicchio, torn
50g almonds, skin on
4 apricots, sliced

Add a dash of oil to a roasting pan, put it on the stove top on a medium heat, season the pork and brown for a few minutes, turning so it colours evenly.

Add the butter to the pan and place in a preheated oven at 200C/400F/gas mark 6 for 7-10 minutes.

Check the meat is cooked, remove from the pan and allow to rest for about four minutes.

Meanwhile, beat together the mustard, oil and vinegar until emulsified.

Put the radicchio and spring onions in a bowl and add the vinaigrette.

Smash the almonds into fairly large chunks, add them to the bowl along with the sliced apricots and mix everything together.

Slice the pork, toss through and serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: