Roast pork tenderloin with onions & apples

Serves 4

Ingredients

  • 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

Method

Step 1

Heat oven to 210 degrees C.

Step 2

Rub the tenderloins all over with half the vegetable oil. Sprinkle with the salt and rub in until evenly coated.

Step 3

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.

Step 4

Add the onions and apples to the pan and cook for about 5 mins, stirring occasionally until lightly browned.

Step 5

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.

Step 6

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.

Step 7

Transfer pork to a large plate, cover with foil, and let it rest for approximately 10 mins.

Step 8

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.

Step 9

Slice pork into 2cm slices and serve on top of the apples and onions.

Step 10

Serve with mash potato and seasonal greens.