This is a classic roast, elevated into something special. You'll crumb your pork tenderloin with a buttery hazelnut crust and serve it with rosemary roast potatoes, sweet, sticky balsamic apples and a side of spring greens.
Prep Time
45 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (nut, gluten, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Cut the potatoes (skins on) into bite-sized pieces
Add the potatoes to a baking tray, drizzle them with olive oil and season generously with salt, then toss them gently to coat
Place the tray in the oven until step 4 (approx. 10 min)
2
Peel and finely chop (or grate) the garlic
Strip the rosemary leaves from the stalks and chop finely
Grind the hazelnuts in a pestle & mortar
Add the garlic, rosemary, ground hazelnuts and breadcrumbs to a mixing bowl with 2 tbsp [4 tbsp]olive oil & season with a large pinch of salt and pepper
Melt 40g [80g]butter in a pan and once melted, add it to the nut mixture
3
Pat the pork tenderloin's dry with kitchen paper
Add the pork to the nut mixture
Use your hands to firmly press the nut mixture onto the tenderloins so they're fully coated – this is your hazelnut crusted pork
4
Place the hazelnut crustedpork and any spare nut mixture over the potatoes
Put the tray in the oven for 20 min or until the pork is cooked and the potatoes are crispy
5
Slice the apple[s] (skin on) finely, discarding the core[s]
Peel and slice the redonion[s] into thin wedges
Strip the thyme leaves from the stalks
Heat a large, wide-based pan (preferably non-stick) with a large knob of butter and once melted, add the sliced apple, sliced onion and sultanasand cook for 10-15 min or until coloured and softened
Boil a kettle
6
Meanwhile, slice the spring greens finely
Bring a large pot of salted boiled water to the boil over a high heat, and once boiling, add the spring greens and cook for 3 min or until tender, then drain and return them to the pot
Transfer the cooked pork to a chopping board, cover with a tea towel & leave to rest for 5 min, returning the potatoes to the oven until serving
7
Add the balsamic vinegar and 1 tbsp [2 tbsp]sugar to the softened apples and cook for 2 min
Add 1/2 tbsp [1 tbsp]flour to the pan and cook for a further min – this will thicken them a little
Whisk 100ml [200ml]water into the pan, bring the pan to a boil, then remove it from the heat
Stir in the thyme leaves and season with salt and pepper
8
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