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Thursday, 21 December 2017
‘If soil has a bank account, vegetables make the biggest withdrawals.’ Dan Barber
Pork Tenderloin with rhubarb, onion and tarragon
- 2 x 600g pork tenderloins, trimmed
- 50g salted butter
- 4 shallots, peeled and cut into wedges
- 200g rhubarb, cut into 2cm pieces
- 50g caster sugar
- 1tbsp whole black peppercorns, crushed
- 10 sprigs tarragon