Recipe Vicki ravlich-Horan, Images Brydie Thompson
By the time autumn rolls around most of us are a little over salads. This one might just help you fall back in love with them as it combines some of the best autumnal flavours. Opt for a mesclun mix of salad leaves or bitter peppery leaves like rocket.
1 tbsp butter
2 large shallots, thinly sliced (or half a red onion)
¼ cup sherry vinegar
¼ cup brown sugar
2 cups blackberries
salt and pepper
1x 500g pork tenderloin
2 tbsp oil
2–3 cups salad greens
1 apple, julienned
1 cup fennel bulb, thinly sliced
100g blue cheese
In a small saucepan, melt the butter over medium and sauté the shallots until tender. Add the vinegar, brown sugar, and 1½ cups blackberries. Cook until mixture is syrupy and some of the berries have collapsed, around 10 minutes. Season to taste with salt and pepper.
Meanwhile, season pork with salt and pepper. In a heavy based pan, heat the oil and then sear the pork, turning every five minutes until golden brown all over and cooked through. Allow the pork to rest for at least five minutes before slicing.
While the pork is resting, make the salad by tossing the salad greens together with the remaining blackberries, fennel and apple. Place on a large platter, top with the sliced pork and drizzle over the blackberry chutney. Finally crumble over the blue cheese and serve.
