Pork Tenderloin with Apple & Celeriac Slaw

• 400 gpork tenderloin
• 1 tspfennel seeds, lightly crushed
• 1 tspsmoked paprika
• 1 tbspolive oil
• 300 gpeeled celeriac, cut into thin matchsticks
• 1crisp eating apple, cut into thin matchsticks
• ½red onion, very thinly sliced
• 3 tbspplain yoghurt
• 1 tbspDijon mustard
• 1 tbsplemon juice
• 1 tbspcider vinegar
• 1 tsphoney
• Fine salt, to taste
• Leaves from 4 thyme sprigs, optional (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C fan. Pat the pork tenderloin completely dry with kitchen paper. Rub it all over with the olive oil, crushed fennel seeds, smoked paprika, a generous pinch of salt and plenty of black pepper. Season properly now: the spices need to toast against the meat, not drift off in the pan. Leave it on the board at room temperature while you build the slaw.
2. 2In a large bowl, whisk the yoghurt, Dijon mustard, lemon juice, cider vinegar and honey until smooth and glossy. Season with salt and pepper, then taste; you want it sharp, mustardy, with a quiet hum of honey behind.
3. 3Tip in the celeriac, apple and red onion matchsticks and toss thoroughly so every strand is coated. Leave to sit for at least 10 minutes; the salt and acid soften the celeriac from squeaky-raw to properly crunchy, and the flavours marry. Taste again before serving.
4. 4Heat an ovenproof frying pan over medium-high heat. Add the already oiled pork and sear on four sides for about 2 minutes each, until browned.
5. 5Transfer the pan to the oven and roast for 10–12 minutes, or until the thickest part reaches 75°C for 30 seconds. Lift onto a board and rest for 5 minutes before slicing.
6. 6Slice the pork into medallions and serve with the slaw. Scatter with the optional stripped thyme leaves if using.

Per serving

kcal

502

protein

46.5g

fibre

5.8g

carbs

33.4g

fat

20.9g