- 2 x packs (approx 500g each) of Helen Browning’s organic pork tenderloins
- 1½ teaspoons of salt
- 2 tablespoons of vegetable oil
- 1 tablespoon of chopped fresh thyme leaves
- 1 tablespoon of wholegrain mustard
- ¼ teaspoon ground black pepper
- 2 eating apples, cored and sliced
- 2 onions sliced
- 1 mug of chicken stock
- 14g of butter
Heat oven to 210 degrees C.
Rub the tenderloins all over with half the vegetable oil. Sprinkle with the salt and rub in until evenly coated.
Heat the rest of the oil in an oven-proof frying pan. Add the tenderloins and cook, turning occasionally, until evenly browned for about 10 minutes. Transfer the pork to a large plate.
Add the onions and apples to the pan and cook for about 5 mins, stirring occasionally until lightly browned.
Whilst the apples and onions are cooking, rub the pork all over with the mustard, sprinkle with the black pepper and thyme, and rub in until evenly coated.
Place the pork tenderloins on top of the apples and onions and place into the oven. Roast for 15-20 mins until pork is cooked through.
Transfer pork to a large plate, cover with foil, and let it rest for approximately 10 mins.
Put the pan with apples and onion back on to the stove. Add chicken stock and bring to a simmer, stirring all the time. Cook for a few minutes to reduce down slightly then add the butter and stir until it is melted.
Slice pork into 2cm slices and serve on top of the apples and onions.
Serve with mash potato and seasonal greens.
© Copyright Liz Franklin 2014