I bought and froze a couple of pork tenderloins that had been reduced in the supermarket a while ago, for a bargainous £1.99 for 400g, each one enough to feed two comfortably with this recipe or three with some added carbs such as mash or roast potato. This cut of pork can be cut into 150-200g pieces and cooked on a bed of fennel, apple and onion slices in a greaseproof parcel for each diner.
For my dinner, I thinly sliced the fennel bulb, bought for 80p at my local market, as well as an onion and two eating apples from a value bag. I sliced a couple of cloves of garlic as thinly as I could and tossed the vegetables together with olive oil, a little dried thyme from the cupboard and seasoning before laying in the bottom of a roasting pan. I trimmed fat and sinew from the defrosted tenderloin before seasoning it, drizzling it with oil and placing this on top of the vegetables into the oven at 180C. It took about 40-45 minutes to cook; check the juices run clear and if you have a meat probe use this on the thickest part of the meat.
Slice the tenderloin, place on top of some of the veg and dinner is served!
TOTAL #onepoundpantry COST: 80p
AMOUNT BANKED: 20p
TOTAL IN BANK: 20p