Pre heat the oven to 180'C
Remove any excess sinew or fat from the pork tenderloin and season it with salt and pepper.
Heat a large non stick pan. When hot, add the oil. Place the pork tenderloin in the pan and sear all sides.
When the pork is evenly browned, place the pan in the oven for 9-10 minutes and allow to cook. Remove the pork from the oven, and allow it to rest for 10 minutes before carving.
Pre-heat the oven to 180'C.
Top and tail the onion, cut in half and peel. Slice lengthwise into thin sticks.
Top and tail the celeriac, peel, cut into quarters, and cut into 5mm slices.
Peel the potatoes and cut into 5mm slices.
Peel and grate the horseradish. Pick the leaves off the thyme sprigs.
In a large pan, bring the double cream up to a gentle simmer, add the bay leaves, horseradish, thyme and season with maldon salt and pepper to taste.
Add the vegetables to the cream, and leave to cook gently for 15 minutes, stirring occasionally gently.
When the vegetables are soft, cover generously with panko breadcrumbs and grated gruyere. Then transfer the pan to the pre-heated oven, if the pan is oven-proof, or pour into a baking dish.
Bake until bubbling and golden brown. Serve hot.
Place the lingonberries and water in a pan, and bring up to a gentle simmer.
Using a vegetable peeler, lift a few slivers of orange zes, add to the pan.
Leave to cook until the berries have burst, about 15-20minutes. Add the sugar, and simmer for a further 15minutes.
Adjust the sweetness, if necessary. Alternatively, season with salt and pepper for a more savoury sauce.
This lingonberry sauce will keep for a week in an airtight jar in the refrigerator.
Spoon some gratin onto each plate.
Fan out the sliced pork, and dollop some lingonberry sauce on the side.
«If lingonberries are unavailable, use cranberries, fresh or frozen, as they are close relatives, just different in size.»
The name says it all! This is a showstopping roast dinner in the making. Impress your friends and family, and wow your taste buds. Inspired by Nordic flavours, this recipe with up the ante for Sunday dinner.