By Jillian Adamson
G - Pork, Sage & Hazelnuts
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.
Updated at: Thu, 17 Aug 2023 10:04:01 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories748.8 kcal (37%)
Total Fat45.9 g (66%)
Carbs43.8 g (17%)
Sugars13.1 g (15%)
Protein42.2 g (84%)
Sodium509.3 mg (25%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Boil a full kettle
Step 2
Cut the potatoes into 2cm wedges lengthways, keeping the skins on
Step 3
Add the potatoes and salt (optional) to a large pot with a lid, cover with boiled water by 5cm and bring back to the boil, covered, on a high heat
Step 4
Boil for 10-15 min or until you can pierce the potatoes easily with a fork
Step 5
Meanwhile, quarter the apple skin on, discard the inner core and chop into small cubes
Step 6
Halve the leeks, wash any grit from between the leaves and slice finely widthways, discarding the root and tough ends
Step 7
Chop the sage finely, including the stalks
Step 8
Peel and grate (or finely chop) the garlic
Step 9
Add the hazelnuts to a dry wide-based pan (preferably non-stick) over a low heat and cook for 2-3 min until toasted
Step 10
Once toasted, transfer them to a bowl and bash with a rolling pin (use a pestle and mortar if you have one) into a coarse rubble, reserving the pan for the next step
Step 11
Pat the pork steaks dry with kitchen towel and rub them all over with a little vegetable oil
Step 12
Return the pan to a medium-high heat
Step 13
When hot, add the steaks and cook for approx. 3 min on each side or until golden
Step 14
Once cooked, transfer them to a plate, cover with a teatowel and rest until serving
Step 15
Meanwhile, add the apple and leek to the potatoes and boil for a further 1 min
Step 16
After the 1 min, drain the well and add them to the pork pan on a high heat with the chopped sage, garlic, hazelnut rubble and a knob of butter
Step 17
Cook for a further 3 min until the potatoes are starting to turn golden
Step 18
Slice the pork finely with a sharp knife
Step 19
Pour the rested pork steak juices into the potato pan and season generously with salt and pepper
Step 20
Serve the lot tumbled on your plates
Step 21
Top with the sliced pork
Step 22
Enjoy!
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!