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Linley Valley Pork

Story: Linley Valley Pork
Episode: 7
Presenter: Georgia Moore
Air Date: 10 October 2021

Georgia Moore joins one of Australia’s leading chefs, Danielle Alvarez, in the kitchen as she shares an easy meal to cook at home that features a powerhouse protein.


Serves 4-6

1KG pork tenderloin
1 Tbls flaky salt
1.5 Tbls. brown sugar
1.5 tbls. Dijon mustard
2 garlic cloves, peeled
2 Tbls. crushed black pepper
1 tbls. toasted and crushed fennel seeds
Olive oil
2 lemons

800g dutch cream potatoes
3 red onions
1 fresh bay leaf
2 Tbls. balsamic vinegar
Clarified butter
1 sprig rosemary
1 head radicchio


Prepare a charcoal grill or grill pan over medium-high heat. Alternatively, a wide, heavy-bottomed stainless steel saute pan set over high heat works well.

Mix brown sugar and salt and sprinkle liberally on the pork. Allow to sit for at least 15 minutes. Pat dry. Microplane the garlic into the Dijon and brush that onto the pork, completely covering. Sprinkle the black pepper and fennel seeds all on the outside of the pork and set aside. Cut the lemons in half and remove any visible pips. Brush the cut side of the lemons with olive oil and set aside.

When your pan or grill is at a high temperature, pour a bit of olive oil onto the meat, ensuring it is evenly coated, and place it into the pan or on the grill then don’t touch it. (If you have flare-ups, you will need to touch the meat to move it around). Allow it to cook on one side for about 3 minutes until beginning to char, then flip and do the same on the other side. While that’s happening, place the cut side of the lemon down onto the grill or the pan to allow that to blacken, remove it from the grill and set it aside once the colour is achieved. If you have a lower heat side of the grill, move the pork to that side and close the lid to allow it to finish cooking a further 5-7 minutes. Otherwise, place the pan into a preheated 200C oven for 5-7 minutes depending on the size. Remove this pan from the oven or remove the meat from the grill and place it onto a plate or platter and cover with foil to allow it to rest 10 minutes before slicing.

While the pork is cooking or beforehand, peel and cut the potatoes into chunks and place them into a pot of cold salted water. Bring that to the boil and allow it so to simmer until the potatoes are cooked through, drain and let them cool.

To cook the onions, place a large, wide saute pan over medium/high heat on the stove and add 3-4 tbls of olive oil. Add in the onions and a good sprinkle of salt along with the bay leaf. Cover with a lid and allow them to cook for about 5 minutes. Uncover the lid and stir. Continue doing this until the onions are tender and caramelized but not mushy. Finish by adding the balsamic vinegar and keep warm.

To finish, fry the potatoes over medium heat in a saute pan in clarified butter until browned, golden and crispy. Add in the rosemary leaves at the last second (they will sizzle and pop) and then drain everything and sprinkle with salt.

To serve, lay some radicchio leaves on a platter and top with the onions, lemon, potatoes, and slices of pork.

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