Succulent Pork Tenderloin with Seasonal Kale Crisps & Squash Salad on a bed of Tomato & Basil Sauce

Aspiring Student Chef 2020-21 Finalist - Elspeth Robertson

About the Recipe

I chose to do pork as it is a family favourite. The meat can have such a deep flavour if left to marinate. This leads to a succulent meat with a developed texture. I chose to do the kale crisps as their delicate flavour pairs well with the pork and leads to a variation on the plate and a bit of colour.



  • 1 cut of tenderloin

  • ½ juice of a lime

  • 1 tsp of thyme

  • 1 tsp of rosemary

  • 1 tsp of coriander

  • 1 tsp of balsamic vinegar

  • 1 tbsp. of red wine

Kale Crisps

  • 100g of Cavolo Nero Kale

  • 2 tsp of olive oil

  • 1 tsp of salt

Mushroom & Plain Hollandaise

  • 20g of chestnut or freeze-dried mushrooms

  • 70g of butter

  • 1 egg

  • 1 tsp of lemon juice

Tomato Sauce

  • 100g of vine ripe tomatoes

  • 3 cloves of garlic

  • 2 tsp of olive oil

  • 400g of chopped tomatoes

  • 1 tsp of red wine vinegar

  • A pinch of sugar

  • A small bunch of basil

Basil Oil

  • 30g of basil

  • 15g of olive oil

  • 10g of walnut oil

Vegetable Side

  • 2 tbsp. of pumpkin or mixed seeds

  • 1 tsp of balsamic vinegar

  • 1 tbsp. of water

  • 1 red onion thinly sliced

  • 1 tsp of paprika

  • 1 tsp of oil

  • 1 butternut squash


First thinly chop the tenderloin in half vertically and then turn the two slices on the thin side and cut horizontally once creating 4 thin portions. Score gently with the knife.

Then squeeze the lime onto the pork and add the rest of the ingredients.

Place at the bottom of the fridge to marinate

At the last minute take out of the fridge and into a hot frying pan and cook for 24 minutes on both sides until small amount of juice are released and a brown colour is achieved.

Kale Crisps

Preheat the oven to 180°C

Cut the stem out of the kale and cut long strips. Place in a bowl with the oil and salt and place individually on a baking tray and into the oven. Cook for 20 minutes or till just snappable.


Melt the butter over a medium heat and set aside to cool

Puree the mushrooms in a blender and strain if necessary.

Whisk the eggs and lemon juice and carefully add the butter drop by drop whisking in between each drop. Continue till thick.

Split in two and add mushroom to one half.

Place the plain into a piping bag and put both into the fridge.

Tomato Sauce
Place the tomatoes, garlic, and oil into a loaf tin into the oven at 180°C. Cook until just a little bit of colour appears.

Take out of the oven and pan and place into a frying pan. Add the chopped tomatoes and basil and cook for 10-15 minutes until thickened on a medium heat.

Basil Oil

Place the oil and basil into a blender and strain the mixture.

Vegetable Side
Place the seeds in a pan with some paprika and lightly toast till slightly brown

Finely slice the onion and cut the squash into 2cm wedges.

Place the onions onto a tray with the balsamic vinegar and water and cover in tin foil. Cook for 40 minutes.

Place the butternut Squash into the oven at 180°C for 30 minutes

Finally place into a bowl with the kale and seeds and serve.

Place small amount of the tomato sauce on the plate and add the basil oil. Then place the pork onto the plate and assemble how required. Add small circles of hollandaise.

To make the jus add red wine to the frying pan the pork was cooked in and leave to evaporate for 1 minute then pour over the meat.