Hazelnut Crusted Pork Tenderloin

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Cut the potatoes (skins on) into bite-sized pieces 

Add the potatoes to a baking tray, drizzle them with olive oil and season generously with salt, then toss them gently to coat 

Place the tray in the oven until step 4 (approx. 10 min)

Peel and finely chop (or grate) the garlic

Strip the rosemary leaves from the stalks and chop finely

Grind the hazelnuts in a pestle & mortar 

Add the garlic, rosemary, ground hazelnuts and breadcrumbs to a mixing bowl with 2 tbsp [4 tbsp] olive oil & season with a large pinch of salt and pepper

Melt 40g [80g] butter in a pan and once melted, add it to the nut mixture 

Pat the pork tenderloin's dry with kitchen paper

Add the pork to the nut mixture

Use your hands to firmly press the nut mixture onto the tenderloins so they're fully coated – this is your hazelnut crusted pork 

Place the hazelnut crusted pork and any spare nut mixture over the potatoes

Put the tray in the oven for 20 min or until the pork is cooked and the potatoes are crispy 

Slice the apple[s] (skin on) finely, discarding the core[s]

Peel and slice the red onion[s] into thin wedges

Strip the thyme leaves from the stalks 

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter and once melted, add the sliced apple, sliced onion and sultanas and cook for 10-15 min or until coloured and softened

Boil a kettle 

Meanwhile, slice the spring greens finely

Bring a large pot of salted boiled water to the boil over a high heat, and once boiling, add the spring greens and cook for 3 min or until tender, then drain and return them to the pot

Transfer the cooked pork to a chopping board, cover with a tea towel & leave to rest for 5 min, returning the potatoes to the oven until serving

Add the balsamic vinegar and 1 tbsp [2 tbsp] sugar to the softened apples and cook for 2 min 

Add 1/2 tbsp [1 tbsp] flour to the pan and cook for a further min – this will thicken them a little 

Whisk 100ml [200ml] water into the pan, bring the pan to a boil, then remove it from the heat

Stir in the thyme leaves and season with salt and pepper