Sticky pork tenderloin
This sweetly sticky pork tenderloin is a delicious Sunday roast. For something a little different, try pan searing first and then grilling on the BBQ for around an hour for a smokey injection of flavour.
- 800g pork tenderloin
- 2 whole garlic cloves
- 1cm ginger
- 2 carrots
- 4 shallots
- 4 baby parsnips
- 2 sprigs of fresh rosemary
- 4 tbsp of honey
- 300ml vegetable stock
- 6 tbsp olive oil
- Freshly ground black pepper
Heat the olive oil in a pan and fry the pork for 4 to 5 minutes, or until it's browned all over.
Peel the ginger and add it to the pan alongside the garlic and honey. Cook over a medium heat until nicely caramelised.
Peel and chop the parsnips, carrots and shallots. Add these as well as the rosemary, vegetable stock and black pepper.
Pop the lid on the pan and cook on a low to medium heat for 30 minutes.
After 30 minutes, check that the vegetables are tender, remove from the pan and set aside.
Carry on cooking the pork for another hour, or until it's tender and cooked through.
Remove from the pan and let it rest for a few minutes before carving into thick slices.
Add the vegetables and pork back into the pan and heat through before serving.
Goes perfectly with mashed potato.