Pork with Cider Sauce and Neeps and Tatties

Roasted Pork Tenderloin with Cider Sauce, Neeps and Tatties - Outlander on STARZ Episode 104

We've got a big night coming up at Castle Leoch this Saturday! MacKenzie men are traveling from near and far to pledge their troth to the Laird, and once the dirk kissing and quaich quenching are done, they'll spend the night in the Great Hall, drinking and feasting until the sun once again glows through the thick glass to wake everyone for the tynchal.

(Because it's always a  good idea to get yourself a knife-sharp, eye-blurring hangover before heading out into the woods to bring down an animal with tusks as sharp as your sword.)

I think I'll stay in the kitchen with Mrs. Fitz and her maids. I'm of much more use once the boar is on the butcher's block.

Outlander on STARZ

Let's take a minute to admire the roomy domain of the castle cook - I admit I've got a fresh case of kitchen envy.

Great roaring fires, fresh herbs covering the work bench and a few extra pairs of hands to help with the work, including plucking those geese hanging over by the window after they've had a few extra days to ripen.

It certainly wouldn't be a walk in the park to feed all those people day after day, but I'd sure like to try it for a week.  Would you?

mortar-pestle copy

This week's recipes celebrate the Gathering. The roast pork is in honour of the boar, and alongside I'm serving the classic Scottish combination of neeps and tatties. More on those down below.

First up is a pork tenderloin rubbed with sage and garlic, and served with a cider pan sauce. I pulled out my mortar and pestle to grind the rub and help me get better in touch with my inner 18th Century cook, but a small food processor will work too.

The whole meal comes together in under an hour.


As promised, after the main dish come the sides, and there are few side dishes as Scottish as neeps and tatties.

Neep is Scottish for rutabaga, as it is commonly known in parts of North America, or Swede, as many Commonwealth countries call it. Swedish turnip, yellow turnip, tumshie and baigie are just a few of its other names. Botanically, it is a cross between a turnip and wild mustard, and was first documented in 1620, growing in the wild in Sweden. It's the slightly yellowish mound on the left in the above picture.

As for the tatties, aka potatoes, there is some question as to whether or not Castle Leoch would have had potatoes in 1743. Potatoes were first introduced into Scotland in that very year by a clan chief returning from a visit to Ireland, but since Jamie was unfamiliar with them in Dragonfly in Amber, it's unlikely that said chief was a MacKenzie (or a Fraser, for that matter).

On the other hand, by 1800, potatoes accounted for approximately 80% of a Highlander's diet, so having them on the plate isn't too terribly anachronistic, aye?


Other Outlander Kitchen recipes that pair with Episode 104:  The Gathering

Show/Hide Comments


04 Oct 2014 - 2:26pm

Suzanne Lucero

This may be a "use your common sense" question, but here goes. I have two pork tenderloins that weigh a little over two pounds each. I want (need, actually) to make both of these. How should I adjust the recipe? Multiply all other ingredients by four? What about the temp/time calculations? I plan on making this for tomorrow (Sunday) night's dinner and could definitely use some help. Thanks.


I would increase the herb rub by 4 times, but depending on how many people you're serving, you may only need to double the sauce. If it's for more than 6 people, quadruple it, but for less than that, double the sauce will be fine.nnBecause you've got 2 pieces of meat in the oven, you may find it takes 5-10 minutes longer to cook, but check it early, just to make sure you don't overdo it. Good luck! It will be great. :D

Suzanne Lucero

Thanks. The tenderloin turned out wonderfully. I didn't expect the meat to be that *tender*, although I might have guessed it from the name. A funny thing happened with the sauce. I doubled it as you suggested, then added a cornstarch slurry as Jessica suggested, but I think I overdid the slurry a bit. I ended up with a VERY thick gravy to pour over the tenderloin. :-D It didn't really matter in the end, though, because it still tasted great and the dinner went over like a charm.

22 Oct 2014 - 6:04pm


I don't usually like pork tenderloin because I think the meat is dry, but this was really good and moist, so the recipe is a keeper.

05 Nov 2014 - 1:39am


Made the pork tenderloin for dinner tonight. It turned out so good. Even used our home made hard cider in it. Think it was one of the best meals I've ever made. Thanks for the great recipe!

20 Dec 2014 - 4:18pm


So excited to make this for Christmas dinner this week! The recipe looks delicious and the reviews make it sound divine. My question is, is it really peppery? I have a 4 and 5 year old that aren't keen on peppery foods. Should I used a little less peppercorn or is the amount ok?


I wouldn't call it super peppery, but use caution if you think you need to...better safe than sorry!

15 Dec 2015 - 6:27am


I made this a few nights ago.. It was so good!!! we had it the next night too..

28 Dec 2015 - 10:09pm

Lynn Wilson

I made the Pork Tenderloin with Neeps and Tatties the centerpiece of Christmas dinner 2015 and it was a big hit. (I also made Brussels Sprouts for dinner, and started off the day with sweets that included Fiona's Cinnamon Scones and Sam's PB Power Bars.) Wonderful recipes! Now, if I can only get my husband and our 3 grown children to like the show as much as the food! Thank you!

Add new comment

You might also be interested in