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Pork tenderloin with roasted rhubarb & fennel

Pork tenderloin with roasted rhubarb & fennel

Lean pork roasted with sharp rhubarb, fennel and honey; spring's answer to apple sauce.

Total time
45 min
Serves
4
Difficulty
Medium
Protein / serving
36g

Ingredients

Servings 4

Method

  1. Step 1

    Toss potatoes, fennel and onion in half the oil; roast at 200C fan for 15 minutes.

  2. Step 2

    Rub the pork with fennel seeds and remaining oil; add to the tray for 20 minutes.

  3. Step 3

    Toss rhubarb with honey and balsamic; add for the final 12 minutes until just tender.

  4. Step 4

    Rest the pork 5 minutes; slice and serve with the tray and its juices.

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Nutrition per serving

Approximate values per serving
Calories470 kcal
Protein36g
Carbohydrates38g
– of which sugars14g
Fibre7g
Fat20g
– of which saturates4g
– of which omega-30.2g
Calcium80mg
Iron2.6mg
Salt0.4g
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