We hope our Branksome Beach community is staying safe and well, navigating through this unusual time. We can’t wait to open our doors again and start serving our home-cooked, locally sourced food which we miss so very much!

We’ve heard from many of you that you are cooking and baking more than ever so we caught up with our Head Chef Tim who has shared this mouth-watering recipe for you to try at home. Tenderloin of pork with celeriac, apple and pomegranate slaw…. does it get better?

Here’s what you need


600g pork tenderloin, trimmed and cut into 4 equal sized portions
Salt and pepper
2 tbsp vegetable oil
2 oz butter
1/2 head of celeriac, julienned
4 Granny Smith apples, julienned
1/2 White onion, thinly sliced
1Head of fennel, thinly sliced
1 tbsp salt
1/2 tbsp garlic purée
3 tbsp mayonnaise
1 tbsp plain natural yoghurt
1 tbsp English mustard
1/2 pomegranate, seed removed


For the slaw
Place the celeriac, apple, onion and fennel into a mixing bowl
Add the salt and mix well
Leave to stand for 1/2hour
Rinse thoroughly and drain
Pat dry on a clean tea towel
Return to mixing bowl
Add the mayonnaise, yoghurt, garlic, mustard and lemon juice
Mix thoroughly and season to taste

For the Tenderloins 
Preheat oven to 200’c/180’c fan
Heat a heavy based frying pan oner a moderate-high heat
Season the tenderloins well with salt and pepper
Add the oil and butter to the pan
Once the butter has melted place the tenderloins into the pan
Colour evenly all around
Place tenderloins on a roasting tray, baste with the pan juices and place in the oven for 14minutes turning and basting halfway through cooking
Remove from oven and leave to rest on the tray loosely covered in foil for 7 minutes

To Serve:

Place the slaw in the centre of four plates
Sprinkle with pomegranate
Slice each of the tenderloins into three and arrange on top of the slaw

We’ll be sharing more recipe inspiration over the coming days so keep an eye on our website and Facebook page.
If you give any of the recipes a go at home we’d love to see! Please share a photo with us and we’ll give you a shout out.

Until next time,

The Branksome Beach Team