Cut pork tenderloin into 1-inch thick medallions. Flatten medallions using a mallet and season with salt and pepper. Heat 2 tablespoons olive oil in a pan over medium-hight heat.

Carve the pork loin into chops and spoon over the cider gravy. Serve with the peppery wild weed salad and roasted carrot, red onion and mint salad . Photography by Sharyn Cairns.

Add the stock and cider and bring to the boil. Transfer to a casserole dish and cook for about 2 hours or until ribs are fork tender. Place liquid in a pan and rest the ribs for 10 minutes.

Preheat the oven to 220C/gas mark 7. If you can, unroll the loin, spread the inside with the mustard, spread out the sage leaves and tie it up again. Alternatively, just tuck the sage into the ...

2 teaspoons cumin seeds. 1 tablespoon fennel seeds . 2 teaspoons coriander seeds . 1 teaspoon ground cinnamon . 750 g (1.5 lbs) pork tenderloin . Salt to taste ...

Place olive oil, rosemary, sage, savory (if using), thyme, and garlic in a large nonreactive baking dish. Add pork, and rub mixture evenly over all sides. Cover and chill at least 8 hours or up to ...

Ingredients For the spice blend: Light brown sugar – You can also use dark brown sugar.; Dried thyme – Or use 2-3 sprigs of fresh thyme.; Salt – I cook with kosher salt. If you use table salt, use ...

Instructions: Preheat the Oven; Preheat your oven to 400°F (205°C). Prepare the Tenderloins; Using the tip of a sharp knife, ...

Try this pork tenderloin recipe, served with cherry tomatoes and delicious cider gravy, for your next dinner party this fall. 1 pound pork tenderloin 2 tablespoons olive oil salt and pepper For ...