Sydney weather has been really fantastic last Easter long weekend. I enjoyed basking in the sun and just chilling out. My husband and I went to the Blue Mountains region ( a couple of hours by transport west of Sydney ) last Monday and did The Charles Darwin Walk. An hour and a half walk ( because we were stopping to take photos ), it was an easy one and the sound of the creek cascading down the series of mini waterfalls was just relaxing. I was in my element … nature … the outdoors. I enjoyed every moment of it. The town of Wentworth Falls where the walk starts is charming with its antique shops and patisseries offering home-made pastries and delicacies. I bought this homemade Moroccan Apricot chutney from one of the local stores selling preserves and jams. Just the right amount of sweetness, it was a great complement to the cumin pork tenderloin I made for tonight’s dinner.
- 500g pork tenderloin
- 2 tbs dark brown sugar
- 1 tsp ground cumin
- 1 tsp ground pepper ( coarsely)
- 2 tsp cider vinegar
- dash of salt
1. Preheat oven to 200C degrees.
2. Except for the pork, combine all ingredients in a shallow dish. Stir well, set aside.
3. Trim fat from pork. Add pork to dish, turning to coat. Marinate in refrigerator for 30 minutes, turning pork occasionally. Remove pork from dish, discarding marinade. Place pork in a baking dish and bake for 25 minutes. Cut pork into slices.
4. Serve pork on a bed of couscous, then top with chutney.
And if you wanna check out some photos of the walk we did, click here for the link.