PORK TENDERLOIN WITH CHIVE FLOWER MASH
There’s no recipe for this, and in truth it takes no skill. All you need is a pot of chives in bloom, a whole pork tenderloin with the silver sinew removed, plump dried plums, and a very sharp knife.
First, check if your dried plums (prunes) are soft, juicy and tender. If they’re not, pop them into some warm water to rehydrate for about 30-minutes. Slice the tenderloin along the length as if you’re peeling bark off a tree trunk. Flatten it out as best you can, then cover with cling film and bash it with a meat hammer until thin and even. Tear the prunes into small bits and place on top of the tenderloin, and then roll it up like a newspaper. Tie and secure with kitchen twine.
Turn on your oven to a medium heat, and while it comes up to temperature, brown the pork in an oven-safe frying pan until lovely golden. Now pop the pan with the pork into the preheated oven, and allow it to roast for about 15-20-minutes until cooked through. Allow to rest (covered) for 5-minutes before slicing so the meat can ‘relax’.
Cut the fresh chives into small bits. Set aside. Save the chive flowers to snip and add to the mash just before serving. Make your mashed potatoes, and then stir in the green bits of chopped chives. Taste, and add salt to taste.
To plate up, slice the tenderloin at a slight angle to reveal the stuffed prunes. Sprinkle the mashed chive potatoes with snipped chive flowers, which are delicious.