Pork with Warm Vegetable and Granny Smith Dressing

Paul Bloxham uses a glamorous mash of potato and wild mushrooms as a base for pancetta-wrapped pork with apple gravy
By Paul Bloxham
Pork with Warm Vegetable and Granny Smith Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the dressing

  • 1 carrot, finely diced
  • 1 parsnip, finely diced
  • 1 turnip, finely diced
  • 1 beetroot, finely diced
  • 150 g caster sugar
  • 100 ml cider vinegar
  • 1 Granny Smith apple
  • 150 ml apple juice
  • 1 sprigfresh thyme
  • 300 ml chicken stock
  • 150 g butter, diced
  • 1 lemon, juice only
  • 1 tbsp chives, chopped

For the mushroom mash

  • 50 g butter
  • 100 g Paris mushrooms, sliced
  • 100 g wild mushrooms, sliced
  • 2 cloves garlic, crushed
  • 50 ml double cream
  • 3 cooked potatoes, peeled and puréed

For the pork

  • 2 pork tenderloins, trimmed
  • 12 pieces pancetta, thinly sliced
  • 2 tbsp vegetable oil
  • salt and black pepper


1. For the dressing, bring a pan of salted water to the boil. Add each of the root vegetables in turn, cooking each variety separately for 2 minutes, then lift out with a slotted spoon and plunge the vegetable into cold water to stop the cooking. Drain and set aside.

2. Heat a large saucepan over a high heat. Add the sugar to the pan and cook until it browns lightly. Add the cider vinegar, apple trimmings, apple juice, fresh thyme and stock. Bring to a boil and let the sauce simmer until it reduces by three-quarters. Season the mixture with salt and pepper and set aside in a warm place.

3. To cook the mushrooms, melt half the butter in a frying pan. Add the mushrooms and sauté until soft. Stir in the garlic and season with salt and pepper. Add the cream and remaining butter and bring to a simmer.

4. Place the potato purée in a mixing bowl and carefully fold in the hot mushroom mixture. Season to taste with salt and pepper. Transfer the mixture to a piping bag and set aside.

5. Slice the pork tenderloin into 12 pieces and season with salt and pepper. Wrap each piece of pork in pancetta.

6. Heat the oil in a sauté pan. When hot, add the pork (in batches if necessary) and cook for 2 to 3 minutes on each side. Remove from the heat.

7. Pass the sauce mixture through a sieve and reheat gently. Gradually whisk in the butter, then the lemon juice. Add the blanched vegetables, diced apple and chives.

8. To serve, pipe the mushroom mash into the centre of warm serving plates. Top with the pork and dress with the warm Granny Smith sauce.

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