Ingredients (Serves 10)

• 1.5kg pork tenderloin, trimmed of sinew marinade

• 8 garlic cloves, crushed

• 9 tablespoons honey

• 3 tablespoons oyster sauce

• 2 tablespoons turmeric powder

• 1½ teaspoons cayenne pepper

• Salt to taste SALAD

• 700g golden baby beets

• 700g red baby beets

• 500g heirloom baby carrots

• 6 garlic cloves, crushed

• 3 sprigs rosemary

• 2 cups olive oil

• Salt to taste

• 4 cups lettuce (Mache, corn salad, butter lettuce or watercress)

• 1 cup hazelnuts, roasted & chopped

• ¾ cup apple vincotto

Method 1 Combine all marinade ingredients in a bowl; add the pork fillet to the marinade. Set aside in refrigerator for 1-2 hours. 2 Preheat oven to 180°C. 3 To prepare the salad, wash and trim the beets and carrot stalks. Place the beets and carrots on a roasting tray with garlic, rosemary and 1 cup olive oil. Season with salt, roast for approximately 25 minutes or until just tender. 4 Sear pork fillets on all sides in a hot pan/grill and place in hot oven, cook for approximately 6 minutes and rest for 5 minutes. 5 Slice pork fillet into 1.5cm pieces. 6 Toss carrots, beets and lettuce leaves with remaining olive oil and season. 7 Place vegetables and sliced pork fillet on a plate. Dress with apple vincotto and garnish with roasted hazelnuts.

Cost per plate approx $5.40*

*Based on produce costs at time of calculation, from an independent consultant commissioned by APL, January 2022