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.
