Pork Tenderloin with Pineapple and Charred Corn Salsa, Chorizo Potatoes, Romesco Sauce and Crispy Kale

If you’re looking for a slightly different take on your usual Sunday roast which is full of freshness and flavour, then why not try my recipe for this roasted pork tenderloin dish. I wanted to come up with a dish centred around pork tenderloin as it’s such an underrated cut of meat. Not only is it very lean and low fat, it’s a really affordable cut and when cooked properly, is so tender and takes on lots of flavour. The combination of all these spicy and smoky flavours work so well together, creating a vibrant and colourful dish which everyone will enjoy.

Serves 5
1. Firstly, marinade the pork tenderloin in some olive oil, salt and pepper, 1/2 tbsp chipotle chilli flakes, 2 tsps paprika, and 2 tsps cumin. If you have time, place in the fridge for a few hours before cooking (ideally overnight). Remove the meat from the fridge 30 minutes before cooking.
2. For the romesco sauce, gently toast 50g walnuts and set aside. Next fry four cloves of sliced garlic in a little olive oil before adding a handful of cherry tomatoes and a jar of roasted red peppers. Once the tomatoes have started to burst slightly, remove from the heat and blitz in a nutribullet with the toasted walnuts and a large handful of fresh basil until smooth. Place in a saucepan over a low heat until serving.
3. For the salsa, char four corn on the cob in a griddle pan until blackened and caramelised. Remove the kernels and add to a bowl. Chop half a pineapple into small dice and then finely chop a large handful of coriander, a red onion and a red chilli. Mix all this together with the charred corn kernels, some seasoning and plenty of lime juice.
4. For the chorizo potatoes roast 750g chopped new potatoes with four rosemary sprigs, a few crushed garlic cloves and some seasoning with a good drizzle of rapeseed oil at 200C/180C fan for around 50 minutes until crispy and golden. 15 minutes before the potatoes are ready add the chopped chorizo and mix well.
5. Roast 200g kale with 2 tbsps of olive oil, seasoning and 2 tsp garlic granules in a low oven (about 130C/110C fan) for about half an hour. Remove once crispy.
6. When the pork has been out of the fridge for 30 minutes, pan fry in a large non-stick, oven-safe frying pan until seared on all sides. Place the pan in the oven with the potatoes for around 5 minutes depending on the thickness of your tenderloin. Leave to rest for at least 10 minutes before carving and serving with the romesco sauce, salsa, chorizo potatoes and crispy kale.