Cured Pork Tenderloin Recipes

Ingredients

• 350g (1 pack) Cured Pork Tenderloin
• 800g potatoes, peeled and cut into 3cm pieces
• 40g butter
• 100ml milk
• 2 onions, thinly sliced
• 1 tbsp olive oil
• 1 tbsp plain flour
• 350ml low-salt beef or vegetable stock
• 300g frozen peas
• 1 tsp Dijon mustard
• Black pepper; salt to taste
• 1 tsp neutral oil for the meat, if needed

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
2. This cured pork tenderloin still needs cooking. Pat the thawed whole piece dry; do not add more salt. Sear in 1 tsp oil in a hot pan for 1–2 minutes on each side, then roast at 160°C fan / 180°C conventional for about 12–20 minutes, checking the thickest centre reaches at least 63°C. Rest for at least 3 minutes; 5 minutes makes slicing easier. Follow stricter pack directions.
3. Put the potatoes in cold salted water, bring to the boil and simmer for 15–20 minutes until a knife passes through easily. Drain, steam dry for 2 minutes and mash with the butter and warmed milk.
4. In another pan, soften the onions in oil over medium-low heat for 15–20 minutes. Stir in flour for 1 minute, gradually add the stock and simmer 5 minutes. Stir in the mustard.
5. Cook the green vegetables in boiling water until tender, following the packet if frozen. Drain.
6. Divide the mash, cooked meat and vegetables among four plates. Spoon the onion gravy over the sausages and serve.

Ingredients

• 350g (1 pack) Cured Pork Tenderloin
• 4 large flatbreads
• 150g plain yogurt
• 1 tbsp lemon juice
• 1 small garlic clove, finely grated
• 1 cucumber, diced
• 2 tomatoes, diced
• 1 small red onion, thinly sliced
• 2 tbsp chopped parsley
• 80g salad leaves
• 1 tsp neutral oil for the meat, if needed

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
2. This cured pork tenderloin still needs cooking. Pat the thawed whole piece dry; do not add more salt. Sear in 1 tsp oil in a hot pan for 1–2 minutes on each side, then roast at 160°C fan / 180°C conventional for about 12–20 minutes, checking the thickest centre reaches at least 63°C. Rest for at least 3 minutes; 5 minutes makes slicing easier. Follow stricter pack directions.
3. Mix the yogurt, lemon juice and garlic in a bowl. Keep chilled.
4. Combine cucumber, tomatoes, red onion and herbs in another bowl. Wash and dry the salad leaves.
5. Warm the flatbreads in a dry pan for about 30 seconds per side. Slice the cooked meat on a clean board.
6. Spread yogurt sauce over each bread, then add the salad and cooked meat. Fold and serve straight away so the bread does not soak through.