Orange Thyme Pork Tenderloin
Impress your guests with this flavourful dish! Marinated in a rich blend of Dijon mustard, garlic, brown sugar and fresh thyme, this pork tenderloin pairs beautifully with confit potatoes, vibrant pea purée and braised cabbage.
- 2tbs Dijon Mustard
- 2 cloves Minced Garlic
- 3 tbsp. Brown Sugar
- 3 tbsp. Orange Juice
- 3 tbsp. Soy Sauce
- 2 tbsp. Olive Oil
- 2 tbsp. Salt
- 1 tbsp. Pepper
- 2 Sprigs of Thyme
- 1L Duck Fat
- 1 Potato
- .5 kg Peas
- 10 g Shallots
- 1oz Peeled Garlic
- 30g Baby Spinach
- 6g Salt
- 500ml Vegetable Stock
- 1 Red Cabbage
- ½ Red Onion
- 75ml Apple Cider Vinegar
- 150ml White Wine
- 5g Mustard Seed
- 5g Coriander
- 5g Black Pepper
- 2 Bay Leaves
- Step 1
Whisk all marinade ingredients together in a bowl.
- Step 2
Remove silver skin from pork tenderloin, cut in half and place in the marinade overnight.
- Step 3
Remove pork from the marinade, seer in a pan and finish in the oven.
- Step 4
Once you reach an internal temperature of 145 degrees, pull pork from the oven, rest for 10 minutes and slice.
- Step 1
Liquefy duck fat on the stove.
- Step 2
Cut potatoes and put into oven safe container.
- Step 3
Cut potatoes and put them into oven oven-safe container
- Step 1
Sweat off shallots and garlic.
- Step 2
Add peas and vegetable stock and cook down until peas are tender.
- Step 3
Puree while adding spinach.
- Step 1
Finely shred cabbage and julienne the onions.
- Step 2
Make a bouquet with all the spices.
- Step 3
Add all ingredients to a pot cover and simmer for 1 hour or until desired tenderness.
- Step 4
Remove bouquet and cool.
