Pork tenderloin with roast quince & winter greens | Borough Market
Pork tenderloin and winter greens: a one-pan dish worthy of a dinner party from Jenny Chandler
Ingredients
- 1 pork tenderloin (about 500g)
- 1 tbsp rapeseed oil
- 8 pieces of roasted quince and 2 tbsp syrupy pan juices
- 1 sprig of rosemary
- 3 tbsp brandy
- White wine vinegar (optional)
- 20g butter
- 2 garlic cloves, roughly chopped
- 250g savoy cabbage, cavolo nero or kale, sliced into thin ribbons
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