|For the pork:|
|Pork tenderloin||x2 16 oz or 450g|
|Bread crumbs (panko preferably but regular is fine)||100g|
|Thyme leaves||2 tsps|
|Black pepper||½ tsp|
|Dijon mustard, or a blend of Dijon and wholegrain||4 tbsps|
|Vegetable oil||for frying|
|Pinguin red cabbage with apples & redcurrants||1kg|
|For the walnuts:|
|Everyday Favourites butter, melted||1 tbsp|
|Everyday Favourites honey||2 tbsps|
|Everyday Favourites ground cinnamon||a pinch|
|Everyday Favourites cayenne pepper (optional)||a pinch|
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- Pre heat the oven to 200C fan. Remove the pork tenderloins from the fridge and leave to temper for 10 minutes. Place 2 tbsps oil into a heavy bottomed, oven proof pan. Once hot, place the tenderloin and sear for 2 minutes on each side. Remove from the heat and rest for a few minutes.
- While the pork is resting, Prepare the crust. Mix the breadcrumbs, parsley, thyme, salt, pepper and crushed garlic together and place onto a shallow baking dish. Liberally brush the pork all over with the mustard, then roll in the breadcrumb and parmesan mixture. Place the pork pack into the oven proof pan and cook in the oven for 12-15 minutes. Remove from the oven and rest for 5 minutes.
- While the pork is cooking, melt the butter for the walnuts and whisk in the honey, cinnamon and cayenne, if using. Add the walnuts and toss to coat. Place onto a lined baking tray and toast in the oven for 5-7 minutes stirring halfway through.
- Cook the red cabbage, apple and redcurrants to packet instructions.
- Once rested, slice the pork into medallions and serve over the red cabbage and a scattering of walnuts.