2 x 200g fully trimmed pork tenderloin

50g oil

75g butter

50g fennel seeds

15g salt

10g fenugreek

1 sliced onion

clove garlic

50g grain mustard

125ml cider

225ml cream

200g shredded, blanched cavolo nero


1. Cut the pork into 4 pieces, baton out to thin steaks

2. Crush the fennel, salt and fenugreek, press on to pork

3. Fry the pork in oil for 3 minutes each side, finish with butter

4. Meanwhile fry the onion and garlic gently for 5 minutes

5. Add cider, bring to boil reduce by half

6. Add mustard and cream, reduce by about a third

7. Serve the sauce spooned over the pork and with the cavolo nero

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