Canadian Maple Roasted Pork Tenderloin with Apple and Fennel Salad

Shopping list

• 600 g pork tenderloin — trimmed

  Sub
• 2 tbsp pure maple syrup

  Sub
• 1 tbsp Dijon mustard

  Sub
• 2 clove garlic — minced

  Sub
• 1 piece fennel bulb — thinly sliced

  Sub
• 1 piece Granny Smith apple — cored and thinly sliced

  Sub
• 40 g walnuts — roughly chopped and toasted

  Sub
• 2 tbsp lemon juice

  Sub
• 2 tbsp extra virgin olive oil

  Sub
• 1 pinch black pepper — freshly ground

  Sub
• 80 g mixed salad leaves

  Sub

Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   In a small bowl, whisk together the maple syrup, Dijon mustard and minced garlic.

3. 3

   Season the pork tenderloin with black pepper, then place in a roasting tin. Brush the maple mixture all over the meat.

4. 4

   Roast in the preheated oven for 25– 30 minutes, or until the internal temperature reaches 63°C and the juices run clear. Baste halfway through if you like.

5. 5

   Meanwhile, combine the fennel, apple slices and salad leaves in a large bowl.

6. 6

   In a small jug, whisk the lemon juice and olive oil together, then toss through the salad. Scatter the toasted walnuts on top.

7. 7

   Once the pork is cooked, let it rest for 5 minutes on a board before slicing thickly.

8. 8

   Serve the sliced pork with generous helpings of the apple and fennel salad alongside.