|1 x 400 g||pork tenderloin|
|1||fresh chillies — 573|
|1||freshly ground black pepper|
|1||Granny Smith apples — cored and sliced or grated|
|1||medium onion — thinly sliced|
|12||chicken stock — made with 250ml boiling water|
|4||potatoes — with skin|
Heat the oven to 220° C. Trim the pork fillet of any silver skin, and then rub with olive oil.
Line a frying pan with cooking spray and place it onto high heat on your stove. Cook the fillet in the frying pan until it is evenly browned on all sides (about 12 mins in total).
Transfer the fillet to a board to rest.
Add the onions and apples to the hot frying pan that originally held the fillet, stir occasionally until lightly browned (about 5 mins).
While the onion and apple mix cooks, using a pastry brush, coat the fillet with the Dijon mustard then sprinkle with 2 tsp. of thyme & black pepper. Sprinkle the remaining thyme into the onion mix.
Place the fillet on top of the apple and onion mix in the frying pan and place into the oven for 10 – 15 mins.
While the fillet cooks in the oven, boil potatoes in a pot of boiling water for 8-10 mins or until soft. Drain and mash (with the skin still on) until smooth but chunky.
Season with thyme and black pepper
Once the fillet is done, remove from the oven and wrap it in tin foil & allow to rest for about 10 mins.
While the fillet rests, add the chicken stock to the onion and apple mix, and bring to a simmer on the stove until the liquid is reduced by half.
Slice the pork fillet into 2 cm slices, serve on a bed of rustic mashed with a spoon or two of apple relish poured over.
Fill the other half of the plate with steamed vegetables of your choice.
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