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.
Although the weather has felt pretty miserable over the last few weeks it’s been absolutely perfect for mushrooms – there’s been an explosion in the local area and James, our photographer from ProHides, has been out in the rain capturing images. We don’t want you to miss out though so if you’ve got a camera, big or small, why not join him on Sunday 3rd of November for a photowalk to see some of these wonders for yourself.
We’re now combining everything—the pigs, the cows and calves, the landscapes, the wildlife—deer, owls, badgers, flora and fauna generally, although not all of it appears on cue. Our colleague James Andrews, expert at wildlife photography among other skills, will lead the ‘Safari’ tours, in the red land rover
Delighted that our organic Corned Beef is being applauded across the land. 5* reviews with Abel and Cole and a Silver award at British Charcuterie Live!