I was feeling fancy at the weekend and this is the result…
• 150g Pork Tenderloin
• 1 Large Potato
• ½ Carrot
• ½ Courgette
• ½ Bottle of Aspall’s Cider
• 2 Beef Oxo Cubes
• 1 tsp Gravy Granules
The potato will take the longest to cook so we’ll start there. Peel the potato and cut in half, square off the uncut side so that it will sit flat. In the oven at 200c heat some oil on a baking tray, while the oil heats pat the potatoes dry. Once the oil is up to temperature, roast the potatoes for about 40 minutes, turning halfway through.
While the potatoes are in, use a spiralizer or speed peeler to create ribbons from the carrot and courgette. Once done leave these to one side. In a small pan heat the cider and add the oxo, simmer for about 3 minutes and then leave to one side.
Go and drink the other half of the cider.
With about 15 minutes left on the potatoes, in a small pan fry the pork on all sides and then transfer to a baking sheet and cook in the oven until the spuds are done. Boil the kettle and pour over the carrot and courgette, leave in the water for about 5 minutes.
Re-heat the sauce and add the gravy granules, stir until it thickens slightly. Finally take the potato and pork out of the oven. Cut the pork into slices and leave to rest while you plate the other ingredients.
Plate the potato, with the courgette and carrot on top then, on top of that lay the pork slices and then drizzle over the sauce.