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!

• 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

• 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.
• Works well with my roasted white cabbage see the recipe here