Finally got some vegetables back in from Riverford so had to make something vaguely reasonable, although no real options on the meat front. In the end, wrapped some pork tenderloin in proscuitto, lightly stuffed with some slices of olives and preserved lemon then baked in oven for 20 minutes.

Carrots, celery and apple to go with it, pan-fries in stages, with a touch of chilli oil and celery leaf garnish.

Surprisingly yummy!

Tags: Carrots, Main Course, Pork, Riverford