Recipe: Pan roasted pork tenderloin with salsify

Rating: 4.2 stars based on 788 reviews

Boldly flavored and colorful on the plate, this dish pairs carrots with salsify — a woefully underappreciated, delicious root vegetable — to make a filling main course, perfect for an autumn or wintertime dinner for a crowd.


  • 4 cups water
  • 1/2 lemon
  • 1/2 pound salsify
  • 1 pound carrots
  • 1 pork tenderloins, trimmed of fat
  • Sea salt
  • Freshly ground pepper
  • 3 Tbsp extra-virgin olive oil
  • 1/2 cup drained canned chickpeas, rinsed and blotted dry
  • 1/2 cup fresh orange juice
  • 1/2 cup water
  • 2 Tbsp unsweetened dried cranberries - I used rhubarb
  • 1 Tbsp firmly packed light brown sugar
  • 1 star anise pod
  • 1/4 tsp pimentón (Spanish smoked paprika)
  • 1 Tbsp butter
  • 1 Tbsp finely chopped fresh flat-leaf parsley
  • 1 Tbsp finely chopped fresh oregano


  • Preheat oven to Gas Mark 6.
  • Pour the water into a bowl and squeeze in the juice from the lemon. Trim and peel the salsify, cut into 3/4-inch lengths, and immediately drop into the lemon water to prevent discolouration. Drain the salsify and blot dry with paper towels immediately prior to cooking.
  • Peel and cut the carrots to match the size of the salsify pieces. Set aside.
  • Season the pork generously with salt and pepper. Quickly brown the tenderloin slices on a high heat. Set aside.
  • Add the salsify to the pan and sauté, stirring frequently, for 3 minutes.
  • Add the carrots and continue to sauté, stirring frequently, until the carrots and salsify are browned at the edges, about 5 minutes longer.
  • Add the chickpeas and 1/2 tsp salt and stir for 1 minute longer.
  • Place the pan in the oven for 10 minutes.
  • Remove the pan and vegetables over medium heat. (Remember that the handle is hot.) Add the orange juice, water, cranberries, brown sugar, star anise, pimentón, and 1/4 tsp pepper and mix well.
  • Bring to simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in the butter, parsley, and oregano. Taste and adjust the seasoning.


Makes 6 to 8 servings


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