Where possible try to use local ingredients they always taste better.
2 x Pork Tender loins cut trimmed & cut into 7oz whole pieces
50ml Extra Virgin Olive Oil,
100ml Local Honey,
100ml Cider, (Sheppy’s Dabinett Somerset Cider)
4 Braeburn Apples,(firm)
50g Fresh sage,
200ml Whipping Cream
Using a melon baller, round out marbles of the apples and place into a bowl.
You will need six apple marbles per portion.
Then add 50 ml of Calvados & 100ml of Cider.
Clean the sage and chop finely & add to the bowl with the apples.
The apples need to be allowed to soak for three hours (overnight) to allow the flavours to seep together.
Heat a Shallow pan with Olive Oil Coat the Pork Tenderloin in honey, Place in pan and seal the meat until Golden.
When sealed add apple marbles with a little of the Calvados Sage &Cider marinade.
Then Roast all together in a hot oven Gas Mark 8 for 10 minutes, the meat is cooked when firm to the touch & the juices run clear. Remove meat from pan & Allow to rest.
With the apples mix left in the pan ,deglaze ( French cookery term) or add the remaining calvados, (Flambé), then add cider & sage and reduce. Then add the cream, reduce again. Then taste & adjust seasoning. The sauce should easily coat the back of a spoon have a golden colour and taste fantastic.
Slice the pork tenderloin & serve with sauce placing apples around the plate.
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