New recipes just pop into my head and it is a lot of fun figuring out how to make them and the right amount of ingredients and then waiting until it is ready and hoping it tastes good. This is an unusual combo of fruit and veg. but it works and the colors are autumnal. It cooks like a one-pot dish as I placed the pork tenderloin on a rack above the veg. To make a gravy/jus I added 1/2 cup of red wine 15 minutes before the end of cooking. I served the dish with a potato rosti (oh, so yum – that’s a recipe for another day)
1 x pork tenderloin + oil for greasing
2 tbsp. extra virgin olive oil
2 x Granny Smith apples – peeled and cut into 8 pieces
3 x beetroot – peeled and cut into 8 pieces
18 prunes (Paul Newman brand)
1/2 cup red wine
Salt and freshly ground black pepper
Oil and season the pork tenderloin and place on a rack.
Place 2 tbsp. oil in a large mixing bowl and season with salt and freshly ground black pepper
Peel apples and beetroot and cut into pieces and put in mixing bowl along with prunes.
Toss well so all ingredients are coated in oil.
Place in a baking tray.
Cook pork and veg. for 45 minutes or so until tenderloin is cooked (obviously depends on size of tenderloin). Remove tenderloin from oven and let stand.
Add wine to veg and cook a further 15 minutes.