In this simple one-pot dish boneless pork tenderloin is cooked on a bed of carrots and parsnips for an all-in-one dish that makes an impressive centrepiece for a holiday meal or Sunday dinner. Choose free-range pork if possible – the flavour really shines with little more seasoning than a little thyme and a sprinkle of sea salt. If you want to dress the meal up with a traditional Irish apple condiment – Ploughman’s chutney or Bramley apple sauce are available from specialist shops and online.
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Robb Walsh is a three-time James Beard Award-winning food writer for his articles on oysters hot sauce and Spam. Robb's cookbooks include Are You Really Going to Eat That? and The Chili Cookbook.
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Pork is an excellent source of high-quality protein as well as B vitamins and choline. Some extra-lean cuts of pork have even earned the American Heart Association’s Heart-Check certification meaning they contain less than 5 grams of fat per serving 2 grams or less of saturated fat 95 milligrams or less of cholesterol 480 milligrams or less of sodium and 10 percent or more of the daily value for protein. There’s also research that includes lean pork as part of the heart-healthy Mediterranean diet.
