Roast Pork With Fruity Sauce
In this delectable recipe, juicy pork tenderloins are seasoned with fragrant rosemary and cooked to perfection. Served with caramelized chicory and a sweet membrillo sauce, this dish is a delightful combination of savory and sweet flavors that will impress your dinner guests.
— Constant Cookbook
Ingredients
- 2 x 400g pork tenderloins
- 2 tsp dried rosemary , chopped
- 2 tbsp vegetable oil
- 4 chicory , trimmed and halved
- 25g membrillo , chopped into small pieces
- 200ml hot vegetable or chicken stock
- 5 tbsp dry white wine
Instructions
- Heat oven to 200C/fan 180C/gas 6. Season the pork and rub rosemary over. Heat 1 tbsp oil in an ovenproof frying pan. Cook the pork for about 10 mins until browned all over, then set the pan aside. In a roasting tin, toss the chicory and remaining oil. Place in oven, put the pork in the frying pan on the shelf below and cook for 15 mins. Remove the pork to a plate, cover with foil and leave for 5 mins.
- Pour away any excess oil from the frying pan, then heat it on the hob, tip in the membrillo, stock and wine, and swirl around, scraping up any meat juices. When the membrillo has melted and the sauce is glossy and warm, slice the tenderloin and serve alongside with the chicory.
Yield
Serves 4
Nutrition
- Calories: 360 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 0.44 milligram of sodium
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