Pork tenderloin with apples and walnuts
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Pork tenderloin with apples and walnuts
Pork and apples are a match made in heaven. Here, the pairing is elevated with Spanish touches such as smoky paprika and tangy vinegar, plus toasted walnuts for crunch
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
598Kcal
Fat
43gr
Saturates
7gr
Carbs
10gr
Sugars
10gr
Fibre
1gr
Protein
41gr
Salt
0.3gr
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
Ingredients
- 600g-800g pork tenderloin fillet
- 150ml extra-virgin olive oil, plus extra for frying
- 50ml sherry vinegar
- 3-4 sprigs of fresh oregano, plus extra to garnish
- ½ tbsp ground cumin
- 1 tsp sweet smoked paprika
- 1 large garlic clove, very finely chopped
- 2 apples, cored and finely sliced
- juice of 1 orange
- 50g walnuts, toasted
Step by step
- Cook the pork tenderloin at least 8 hours ahead of serving. Place a frying pan or skillet large enough to hold the fillet over a high heat, and rub a little oil all over the pork. Season well, then sear on all sides for about 4-5 minutes overall, until caramelised. Reduce the heat to low and continue to cook for another 15 minutes, turning occasionally, until the pork is just cooked through. Remove to a glass or ceramic dish.
- Mix the 150ml oil, vinegar, oregano, cumin, smoked paprika, garlic and seasoning in a bowl, then pour this over the pork. Cover and marinate in the fridge for at least 8 hours.
- Remove the pork from the fridge 30 minutes before serving, so it comes to room temperature. When almost ready to serve, gently toss the sliced apples with the orange juice and seasoning.
- Remove the pork from the marinade, reserving the liquid, and cut into 1cm-thick slices. Place the slices on individual plates or a sharing platter with the apples and walnuts, then spoon over the marinade. Garnish with oregano leaves and serve.
