PHOTOGRAPHS & STYLING KATE WHITAKER FOOD STYLING ELIZABETH FOX
seasonal inspiration.
“Our native cherries are so magnificent that they’re worth worshipping during the whole of their season – especially as it’s so short. These plump, heart-shaped fruit have just the right balance of sweetness and acidity, so they work well in sweet and savoury dishes. And if you don’t have time to cook them, no problem. Eat them as they are, at room temperature, with a mild blue cheese and oatcakes for a match made in heaven.”
DEBBIE MAJOR
Italian cherry and almond tart, p54
Pan-seared pork tenderloin with cherry and red wine sauce
SERVES 4-6. HANDS-ON TIME 1 HOUR, OVEN TIME 25-30 MIN
This cut of pork gives you all the flavour of a roast in a fraction of the time. The sweet and sour cherry sauce is the perfect accompaniment, along with the thyme and garlic roasties.
• 1 tsp dried thyme
• 2 x 450-500g pork tenderloins (also sold as pork fillet), well trimmed
• 1 tbsp olive oil
FOR THE CHERRY SAUCE
• 30g granulated sugar
• 1 tbsp balsamic vinegar