Pork tender loin is the leanest pork available, and is nearly as low in saturated fat as chicken breasts.
A small amount can go a long way in stir-fry dishes, or cut can be cut into 2.5 cm pieces and flattened as medallions. In this dish I have kept the piece whole and roasted it with a delicious combination of flavours.
Traditionally pork is served with apple sauce, but for this week’s special meal I have used the apples to make a crumble as the pork is already flavoured with a delicious cajun mix.
Total time: 115 minutes
- 2 kg pork tenderloin
- 2 tablespoon marmalade
- 2 tablespoon soya sauce
- 2 teaspoon cajun spice
- Oven Temperature: 350ºF – 180ºC – Gas Mark 4 – Moderate
- Make a paste with cajun spice, marmalade and soya sauce
- Score diamonds on the surface of the porkloin, (fat only)
- Rub paste onto scored area of the pork
- Place in a roasting tin and cook for 50 mins per kilo or until cooked plus 20 minutes
- Leave to rest for 10 minutes before carving