- 250g potatoes
- 1 tsp fennel seeds
- A handful of sage, leaves only
- 300g pork tenderloin
- 200g Brussels sprouts
- 3 apples
- ½ pomegranate
- ½ fennel bulb
- 1 tbsp balsamic vinegar
- 3 tsp olive oil
- Sea salt
- Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub and peel the potatoes. Chop them into small chunks, around 2cm across. Pop them in a bowl and toss with 2 tsp olive oil. Spread out in a roasting tin. Roast for 15 mins.
While the potatoes roast, add 1 tsp fennel seeds to a pestle and mortar and roughly crush them (or use a small bowl and the bottom of a jam jar). Finely chop the sage leaves. Add them to the fennel seeds with a pinch of salt and pepper. Stir together to form a dry rub.
Pop the pork tenderloin on a board and use a small, sharp knife to slash it all over. Rub the sage and fennel mixture all over the pork. Turn the oven down to 180°C/Fan 160°C/Gas 4. Nestle the pork in the hot roasting tin with the potatoes and return to the oven for 15 mins.
While the pork roasts, pull any ragged leaves off the sprouts. Halve, then finely slice them. Tumble them into a large bowl. Set aside.
Cut the apples into quarters and slice out the cores. Add them to the tin and roast for another 15 mins (so the pork roasts for 30 mins in total).
While the pork finishes roasting, halve the pomegranate. Holding one pomegranate half in the palm of your hand, cut-side down, whack it with a wooden spoon. The seeds should fall through your fingers. Catch them in the bowl with the Brussels sprouts. Halve the fennel bulb. Finely slice one half and add to the bowl. Keep any frondy bits back for garnishing.
Whisk 1 tbsp balsamic vinegar with 1 tsp oil. Pour this over the sprout slaw. Season with salt and pepper. Toss together. Serve the roast pork in slices with the slaw, roast potatoes and apples, garnished with fennel fronds.
A meal of two halves
You can use all the pomegranate and fennel in this dish, although that will affect the nutrition. They will both keep in the fridge for a few days. Try chopping the fennel into four wedges, tossing with olive oil and chilli flakes and roasting till tender and lightly browned. Serve with the remaining pomegranate seeds and a spoonful of ricotta or goat's cheese.