Where possible try to use local ingredients they always taste better.

Serves 4

Ingredients

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

Method

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.