Wednesday, 8 May 2013

Pork tenderloin with cider and caramalised apple sauce for #Boothscheers

Shh ! I have secret , I'm not really a fan of pork unless its in the form of  bacon, sausage, ham or gammon, this cut of pork however is my favourite if we are talking roasts, its also very quick to cook which in my book is always a bonus. Pork tenderloin or pork fillet is a very tender part of Mr Piggy and therefore doesn't take long to cook, here I am serving it with the traditional accompaniment of apples and cider which makes for a great quick roast dinner or supper, ideal for serving for that after work dinner if you have friends round.

The cider used in this recipe is one of the selection from #Boothscheers for their Beer and cider festival

  • Trimmed pork tenderloin
  • Fresh rosemary, picked and chopped
  • 2 apples (ideally english if in season), skins on and chopped chunky
  • Garlic cloves 2 or 3 peeled , sliced finely if using
  • 2 tbsp creme fraiche or double cream
  • Demerara sugar 
  • 1 large onion, peeled and cut into chunky pieces
  • Cider about 150ml 
  • salt and pepper
  • Oil - about 1tbsp or small knob of butter
  • cider or wine vinegar about 1 tbsp
  • Fresh thyme, picked and chopped
  • Preheat your oven to 210C fan, 230c non fan
  • Place the oil, cider vinegar in a bowl to mix, toss the apples and onions in the mix and place in your baking dish
  • Now if using the garlic make slits all over your fillet and squish in the slithers of garlic, gently toss in the oil and vinegar mixture
  • Now sprinkle the onion and apple with a little sugar and the herbs , sprinkle the herbs also on the pork, season the whole dish with salt and pepper
  • Bake for 25 - 30 minutes until the pork is cooked and apples and onions have softened and started to caramalise.
  • Remove from the oven and put the pork and apples in a seperate dish, keep warm.Bring the the roasting juices and cider to the bowl in the roasting pan, bring to the boil and reduce by half.
  • Wrap the roasting dish in foil , turn off oven and place dish in oven to keep warm
  • Once the sauce has reduced add the creme fraiche / cream
  • Serve with your chosen vegetable and slice the pork diagonally, serve accompanied by some of the caramalised apples and onions and your delicious cider sauce.

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