Tenderloin of Pork with Apples and Cider
This dish works really well and could be a nice twist for a Sunday dinner, with simple ingredients and short cooking time; unlike your usual roast!
This was served with roasted white cabbage, click image for recipe link:
Ingredients:
Pork tenderloin (mine was 380kg) remove any sinew
1/2 tbsp. Olive oil
1 large apple, I used a Granny Smith. Peeled, cored and sliced
2 cloves of garlic, crushed
2 bay leaves
1 tbsp. of fresh rosemary leaves and sage, finely chopped
1 cup apple cider
1/2 tbsp. Dijon mustard
1/2 a pint stock, I used chicken, you can use chicken or veg if that’s what you have.
1/2 cup heavy cream
Sea salt and cracked black pepper to taste
Method:
Preheat oven to 200 degrees.
Season the pork well and rub with oil, heat up a pan that can go into the oven, I used a cast iron skillet. Brown the pork on all sides then set aside.
In the same pan add the apples and garlic, add a little more oil if needed, then add the bay leaves and the rosemary/sage, mix well and cook for a few minutes.
Pour in the cider and let it bubble for a few minutes more.
Add the Dijon, stock and salt and lots of pepper. Stir then place the pork in the middle of this sauce.
Place into the oven and cook for 25 minutes.
Take the pan out of the oven and carefully remove the pork, set aside to rest; I covered it with foil.
Place back into the oven, and turn up to the highest, let this cook for 5-8 minutes more, or until the apples are a little caramelised.
Again, carefully remove from the oven, whisk in the cream then bring back to the boil on the hob and let it thicken a little.
Slice the pork and add to the sauce. Sprinkle with rosemary flowers.
Enjoy xx
PRINTER FRIENDLY VERSION BELOW
Tenderloin of Pork with Apples and Cider
by Lulu Lemon and Lace
Ingredients:
Pork tenderloin (mine was 380kg) remove any sinew
1/2 tbsp. Olive oil
1 large apple, I used a Granny Smith. Peeled, cored and sliced
2 cloves of garlic, crushed
2 bay leaves
1 tbsp. of fresh rosemary leaves and sage, finely chopped
1 cup apple cider
1/2 tbsp. Dijon mustard
1/2 a pint stock, I used chicken, you can use chicken or veg if that’s what you have.
1/2 cup heavy cream
Sea salt and cracked black pepper to taste
Method:
Preheat oven to 200 degrees.
Season the pork well and rub with oil, heat up a pan that can go into the oven, I used a cast iron skillet. Brown the pork on all sides then set aside.
In the same pan add the apples and garlic, add a little more oil if needed, then add the bay leaves and the rosemary/sage, mix well and cook for a few minutes.
Pour in the cider and let it bubble for a few minutes more.
Add the Dijon, stock and salt and lots of pepper. Stir then place the pork in the middle of this sauce.
Place into the oven and cook for 25 minutes.
Take the pan out of the oven and carefully remove the pork, set aside to rest; I covered it with foil.
Place back into the oven, and turn up to the highest, let this cook for 5-8 minutes more, or until the apples are a little caramelised.
Again, carefully remove from the oven, whisk in the cream then bring back to the boil on the hob and let it thicken a little.
Slice the pork and add to the sauce. Sprinkle with rosemary flowers.
Lulu xxx
