Recipes

Succulent Pork Tenderloin paired with caramelised apples and onions - just what you need for that mid-week meal. Such a tender cut and so easy to prepare!

INGREDIENTS

1.5kg pork tenderloin

salt & pepper

1/2 cup brown sugar

3 tbs dijon mustard

2 cloves garlic, minced

1tbs fresh thyme leaves

3tbs olive oil

2tbs apple juice

2 large apples, sliced into wedges

2 medium brown onions, sliced into wedges

METHOD

Preheat oven to 200C. Season the pork with salt & pepper on all sides.

In a medium bowl mix together the brown sugar, dijon mustard, garlic, thyme and apple juice. Add the pork, turning to coat. Cover and refrigerate for at least 30 minutes or overnight.

Pour oil into a large oven-proof skillet and bring it to medium heat on the stovetop. Place pork in the pan turning every 2-3 minutes until browned on all sides (about 8 minutes total).

Add apples and onions. Transfer the skillet to the oven and roast the pork for 20-25 minutes, occasionally stirring the apple and onion mixture and turning the pork.

Remove the pork to a platter and tent with foil. Let rest for 10 minutes.

Carve and serve the pork with apples, onions and juices from the skillet. Add vegetables of your choice..   ENJOY!!

These potatoes are crispy on the outside, fluffy on the inside, aromatic and richly spiced with Indian flavour - a perfect winter warming side dish for your next meal.

Serves 4             Cooking Time 30 mins              Very easy             Gluten free

INGREDIENTS

1tspn of crushed ginger

3 cloves garlic, peeled

2 vine ripened tomatoes, chopped

600g cooked potatoes

vegetable oil

8 spring onions

1 fresh red chilli

1/2 bunch fresh coriander

1tsp cumin seeds

1tsp mustard seeds

1tsp ground turmeric

1tsp garam masala

4tbs greek yoghurt

METHOD

Place the ginger, garlic and tomatoes in a blender and blitz until smooth. Chop the potatoes into 5cm chunks.

Pour 2 tbs of oil into a large non-stick frying pan over a medium-high heat. Add the potatoes and cook for 10 mins. or until golden, gently squishing them with a potato masher to increase the surface area and give you more crispy bits. Keep warm on a serving plate.

Trim and roughly chop the spring onions. and deseed and finely slice the chilli (how much you use depends on how hot you like it!). Pick the coriander leaves and reserve, then finely chop the stalks.

Add the cumin and mustard seeds to the pan and cook for 1 minute, until the cumin starts to darken. Add the spring onion and coriander stalks and cook for 2 minutes, then add the blitzed ginger mixture, the rest of the spices and a pinch of salt. Saute for 4 to 5 minutes, or until fragrant. Add to the potatoes, toss to coat.

Serve the crispy Bombay potatoes with dollops of yoghurt, and the coriander leaves to garnish.