Its time for another Sunday Roast shake up.
I hear you.
When the weather’s hot the last thing you want is to stress out over a hot Roast. Boo – much rather be drinking wine in the garden and having a BBQ, right?
On those days, however, when the sun perhaps doesn’t ‘shinest its brightest’ then I have the solution. Be gone boring roast chicken, begone dried out beef – there’s a new way to up the roast game and it takes less than half an hour. Uh huh – LESS THAN HALF AN HOUR.
This recipe is a take on something my darling mother used to make on the occasional Sunday. Team with roast potatoes or mash, microwavable red cabbage (because why not/ who cares?) and a big slab of homemade Yorkshire Pud. In my experience, Delia has the best failsafe recipe – but my top tip? Keep the oil in the oven for 15 mins before pouring in the batter and one in, whack up to the highest temperature for a really fluffy Yorkie.
- 1 tbsp. of butter
- 1 tbsp. of olive oil
- 1 pork tenderloin
- 12 rashers of streaky pancetta, usually about one packet
- 1 410g can of pitted prunes in apple juice - NOT syrup - far too sweet, drained
- 100ml of red wine
- 200ml of good quality pork/beef stock (I prefer Beef, it becomes lovely and rich)
- Salt and Pepper
- Preheat the oven to 180C fan / 200C.
- Heat a large ovenproof pan over a medium - high heat and add in the butter and olive oil.
- Sear the pork tenderloin in the butter and oil until browned all over and set aside on a plate.
- Cut the streaky pancetta into ½ inch pieces and fry in the pan until crispy, then add the pork back in and tip in the prunes.
- Add the wine and stock, salt and pepper and bring to the boil. Spoon the prunes and pancetta over the pork so it's covered, then pop on the lid and put in the oven for 15 minutes.
- Once cooked, remove the pork from the pan and allow to rest on a plate.
- Pop the pan back over a medium - high heat and reduce the sauce for 8-10 minutes until thick; by this point the prunes should have almost melted into the sauce.
- Slice the pork, it should be ever so slightly blushing in the middle and serve over a big spoonful of sauce and any trimmings you desire.