Date posted: 21/10/2020

Greenyard Frozen parmesan & mustard pork tenderloin with red cabbage and candied walnuts

  • Serves 4
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For the pork:
Pork tenderloin x2 16 oz or 450g
Bread crumbs (panko preferably but regular is fine) 100g
Parmesan cheese 100g
Parsley, chopped 20g
Thyme leaves 2 tsps
Salt 1 tsp
Black pepper ½ tsp
Dijon mustard, or a blend of Dijon and wholegrain 4 tbsps
Garlic cloves 4
Vegetable oil for frying
Pinguin red cabbage with apples & redcurrants 1kg
For the walnuts:
Walnuts 100g
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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  1. 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.
  2. 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.
  3. 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.
  4. Cook the red cabbage, apple and redcurrants to packet instructions.
  5. Once rested, slice the pork into medallions and serve over the red cabbage and a scattering of walnuts.
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