Juicy, sweet and firm, pork lends itself to comforting dishes, perfect for cosy autumn suppers.
500g pork tenderloin
2 red onions, peeled and very finely chopped
2 garlic cloves, peeled and very finely chopped
200g prunes, chopped
500ml cream sherry
1 tbsp honey
2 tbsp olive oil
400g parsnips, trimmed and chopped
freshly chopped sage, to garnish
sea salt and black pepper
steamed red cabbage, to serve
Place the chopped onions and garlic in a large bowl. Add the prunes, sherry and honey, and season with salt and pepper, then submerge the tenderloin in the mixture. Marinate, covered, in the fridge for at least 2 hrs.
Preheat the oven to 190°C/gas mark 5. Heat the oil in an ovenproof dish on the hob until hot, then fry just the tenderloin, reserving the marinade, on all sides for 4-5 mins until browned. Add the parsnips, then pour over the marinade. Place in the oven and cook for 30 mins until the sauce has thickened and the meat is cooked thoroughly. Remove the tenderloin from the dish and slice, then return to the dish. Serve garnished with the sage and accompanied by the red cabbage.
More recipes for succulent autumn dishes in the November 2019 issue of LandScape magazine...
Stuffed pork belly
Pork meatballs and mash
Pan-roasted pork chop in ale with chips
Rustic pork cobbler