Maple and Orange Pork, Pea Pesto and Potato Rosti.

Maple and Orange Pork, Pea Pesto and Potato Rosti.

Maple and Orange Pork Tenderloin, Pea Pesto and Rosti Potato.

To create this maple and orange pork tenderloin with pea pesto I wanted to enhance the dry pork fillet. My favourite way of moistening meat is to brine it. I was a little wary of doing this to pork as I may have ended up with a large bacon fillet. My thoughts then turned to trying something that we don’t use a lot in the UK, but is frequently used in North America. I had a beautiful bottle of maple in the fridge from Christmas so used this as my main flavouring. Although maple is extrememly sweet I didn’t want too much acid to balance it, therefore I used orange rather than lemon. To help counter balance there is a touch of white wine vinegar.

I love peas and pesto. I am forever thinking up different versions of serving both. This pea pesto is a like for like swap of basil with half peas, half mint. Peas go extremely well with cheese, so this sauce works well and is great in sandwiches later in the week.[purerecipe]


    Maple and Orange Pork

  • 1, 500g Pork Tenderloin
  • 3 Tbsp Maple Syrup
  • 3 Tbsp Juice plus zest. Oranges
  • 1 Tbsp White Wine Vinegar
  • 2 cloves crushed Garlic
  • A few sprigs. Thyme
  • Pea Pesto

  • 100g Petit Pois
  • 2 Tbsp chopped leaves Fresh Mint
  • 50g Parmesan
  • 2 Tbsp Marcona Almonds
  • 4-5 Tbsp. Extra Virgin Olive Oil
  • Rosti

  • 4, boiled in skins for 7 minutes. Medium sized Potatoes
  • 50g Melted Butter
  • Parsley Crumble

  • 75g, Breadcrumbs
  • 1 bunch. Parsley
  • 2 Cloves Garlic


  1. Mix all of the ingredients together for the pork. Marinade for 2-24 hours.
  2. Grate the potatoes for the rosti. Add the melted butter and season well. Add to a square oven proof vessel that is lined with foil or baking parchment. Dot with butter, cover loosely and cook in the oven at 180°c for 45 minutes.
  3. For the parsley crumble, put all the ingredients in a food processor and add small amounts of oil for it to come together. Add this to a pan over a low heat and cook until it goes crispy.
  4. Combine all the ingredients again for the pea pesto. Set aside.
  5. To cook the pork, sear on all sides and add to the oven with the potatoes. Cook for 10-12minutes. Reduce the excess marinade in a separate pan and use as your sauce.
To serve, lay a line of steamed aspargus, pea pesto and parsley crumble. Complete a "square" with a rectangle of rosti. Finally slice the pork to 1cm thickness, and pour over the remaining sauce.

One Comment

  1. I certainly think you met the objective for keeping that pork loin moist by brining it. Look how juicy it is! Love that pea pesto and potato rosti. When is dinner tomorrow? I am so heading to your house for some gourmet meals! Have a super week. BAM

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