Prep time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
3 cloves of garlic
Thumb sized piece of ginger
Juice of 1 lemon
1 whole fennel
1 candy beetroot (replace with a regular beetroot if not available)
Salt and pepper
Finely dice 2 cloves of garlic and the ginger, mix in a bowl with 2 tsps of honey, half the lemon juice and a tbsp of olive oil. Rub the mixture into the tenderloins and leave on the side to marinade
Heat an oven to 180c. Slice the fennel and beetroot into similar sized pieces, place them in the bottom of a roasting pan, alternating between fennel and beetroot, sprinkle with some salt and pepper and a drizzle of olive oil, the other half of the lemon juice, and place into the oven. Should take about 45 minutes to roast fully.
Heat a heavy bottom frying pan for 5 minutes, add a generous splash of olive oil, when the oil starts to smoke, add the pork tenderloins. Give them 3-4 minutes on each side. The marinade will start to caramalise and go a lovely dark brown, almost black colour.
Place the seared pork on top of the roasting veggies and leave to cook for the final 15 minutes.
Remove the pork and veggies, place the pork on a chopping board and slice.