Roast pork with fruity sauce

• pork tenderloins↗2 x

  2 x

• dried rosemary↗2 tsp tsp

  chopped

• vegetable oil↗2 tbsp tbsp
• chicory↗4

  trimmed and halved

• membrillo25g g

  chopped into small pieces

• hot vegetable or chicken stock200ml ml
• dry white wine↗5 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200 °C/fan 180 °C/gas 6. Season the pork and rub rosemary over. Heat 1 tbsp oil in an ovenproof frying pan. Cook the pork for about 10 mins until browned all over, then set the pan aside. In a roasting tin, toss the chicory and remaining oil. Place in oven, put the pork in the frying pan on the shelf below and cook for 15 mins. Remove the pork to a plate, cover with foil and leave for 5 mins.

2. 2

   Pour away any excess oil from the frying pan, then heat it on the hob, tip in the membrillo, stock and wine, and swirl around, scraping up any meat juices. When the membrillo has melted and the sauce is glossy and warm, slice the tenderloin and serve alongside with the chicory.