• 2 x pork tenderloins
  • 2 tsp dried rosemary, chopped
  • 2 tbsp vegetable oil
  • 4 chicory, trimmed and halved
  • 25g membrillo, chopped into small pieces
  • 200ml hot vegetable or chicken stock
  • 5 tbsp dry white wine


  • STEP 1

    Heat oven to 200C/fan 180C/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.

  • STEP 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.

Recipe from Good Food magazine, October 2004

Goes well with


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