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Method

  1. Remember to remove your pork tenderloin joint out of the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 200°C temperature fan assisted or 215°C without a fan.
  3. Season the joint just prior to roasting.
  4. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
  5. Massage with a little olive oil, duck or goose fat or alternatively wrap in very thin slices of pancetta Season with good quality fine sea salt in not using the pancetta.
  6. Next, fry the tenderloin on all sides creating a rich golden colour in a non stick fry pan.
  7. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a bramley apple peeled and quartered to the trivet.
  8. Place the pork onto the trivet which should line the base of the tray.
  9. Place in centre of oven and roast for 20 minutes reaching a core temperature of minimum 68°C.
  10. Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 10 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  11. For the gravy I make up 300ml of essential cuisine chicken stock, then deglaze roasting tray with this stock stirring all the caramelized juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy.