Preparation time

Approx. 1 hour plus time for marinating

Ingredients

For 3

1 pork tenderloin, approx. 350 g

Marinade

1 dl olive oil
1 lemon
1 clove garlic
Salt
1 tsp pepper
3 sprigs fresh rosemary
1 tbsp juniper berries

Sweet-sour peppers

4 peppers in various colours
3 beef tomatoes
1 shallot
1 clove garlic
2 tbsp olive oil
2 tsp white wine vinegar
1 tbsp cane sugar

Fresh basil

 

Potatoes

600 g small potatoes
25 g butter
Fresh thyme

Fennel

2-3 fennels
Olive oil

 

Method

Meat

  1. Cut the tenderloin in half lengthwise – spread it out to form a square.
  2. You could also ask the butcher to do this

Marinade

  1. Prepare the marinade from mixing together the oil, grated rind of a lemon, finely chopped garlic, salt, pepper, sprigs of rosemary and crushed juniper berries. 
  2. Put the meat into the marinade and refrigerate for 6-24 hours.
  3. Turn several times.

Sweet-sour peppers

  1. Cut the peppers lengthwise into 6-8 pieces each and remove the seeds.
  2. Grill the pieces on a very hot BBQ until the skin is black.
  3. Cool slightly, remove the skin and cut the peppers into pieces.
  4. Finely chop the onion and garlic.
  5. Put the olive oil in a pan, which can be heated on the BBQ.
  6. Sauté the onion and garlic.
  7. Add tomatoes, white wine vinegar and sugar.
  8. Add the peppers and heat through
  9. Season and added freshly chopped basil just prior to serving

Potatoes

  1. Pack the potatoes in greased tin foil in portions along with a pat of butter, thyme and salt.
  2. Put the portions on the BBQ for approx. 25 mins until soft.

Meat

  1. Remove the tenderloin from the marinade and BBQ for 6 mins on both sides, 12 mins in all.
  2. Turn often
  3. The meat should feel firm and juicy when cooked
  4. It should be slightly pink
  5. Core temperature should be approx. 65 degress.

Fennel

  1. Cut the fennel into quarters, turn in the oil and grill on the BBQ until ”al dente" 

Tips

  • Olive oil can become viscous in the fridge. You can therefore get more flavour if you warm the herbs in the oil. Cool the oil before adding the meat and putting it in the fridge. You could use a strong freezer bag. If there’s plenty of marinade, you can keep it (before adding the meat) to marinate the fennel.
  • Juniper berries can be crushed in a mortar or food processor
  • Some of the potatoes can be replaced with peeled Jerusalem artichokes. 

Energy distribution

Nutritional content per person (approx. 890g of the dish):
Energy: 3630 kJ (865 kcal)
Protein: 34 g
Carbohydrate: 61 g
Fibre: 13 g
Fat: 52 g

Energy content per 100 g:
Energy: 407 kJ (97 kcal)
Protein: 4 g 
Carbohydrate: 7 g
Fibre: 2 g
Fat: 6 g