Photography: Louise Lister, Alicia Taylor. Styling: Olivia Blackmore, Emma Knowles.
This quick recipe of succulent bbq pork tenderloin, also known as pork fillets, is the perfect summer dinner. The tenderloins are coated in fragrant fennel seeds and pepper, and served with radicchio, fennel, apples, crunchy pecans and a buttermilk dressing.
Ingredients
Method
To make buttermilk dressing, combine ingredients in a small jug and season to taste.
Combine fennel seeds, pepper and oil in a large bowl; season. Add pork; turn to coat. Cook pork on a heated grill plate (or grill or barbecue), turning occasionally, for 5 minutes or until cooked through. Transfer to a plate; cover loosely with foil, rest for 5 minutes.
Arrange radicchio, fennel, apple, pecans and pork on a serving platter; drizzle with dressing. Sprinkle with parmesan and extra tarragon.
Make the buttermilk dressing two days ahead and store covered in the fridge.
Test Kitchen tip
What is pork tenderloin?
Pork tenderloin is a lean, boneless cut called pork fillet in Australian butchers and supermarkets. Cook it whole, dice it to make skewers or slice into round medallions.
What is radicchio?
Radicchio is a red-leafed Italian chicory with a refreshing, bitter taste. You can eat it raw, like in this recipe, or grilled. Enjoy it with this grilled pork tenderloin, double-crumbed pork cotoletta and in our minestrone pasta salad.
