Honey Roasted Tenderloin of Local Pork With Apple, Sage & Calvados Cream
3rd February 2016
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Where possible try to use local ingredients they always taste better.


Serves 4




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,

50ml Calvados,

 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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Dave B

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