Sage-stuffed pork with apple and mustard sauce recipe
 300g/10½oz pork tenderloin8 fresh sage leaves1 tbsp plain flour25g/1oz unsalted butter1 tbsp olive oil 300g/10½oz pork tenderloin 8 fresh sage leaves 1 tbsp plain flour 25g/1oz unsalted butter 1 tbsp olive oil 25g/1oz unsalted butter½red onion, peeled, chopped 1 apple, peeled, cored and chopped1 tbsp brown sugar75ml/3fl oz white wine50ml/2fl oz double cream1 tsp Dijon mustardsalt and freshly ground black pepper1 tsp chopped fresh parsley1 tsp chopped fresh chives 25g/1oz unsalted butter ½red onion, peeled, chopped 1 apple, peeled, cored and chopped 1 tbsp brown sugar 75ml/3fl oz white wine 50ml/2fl oz double cream 1 tsp Dijon mustard salt and freshly ground black pepper 1 tsp chopped fresh parsley 1 tsp chopped fresh chives Method For the stuffed pork, cut the pork in half, then cut a slit into the middle of each piece and stuff the sage leaves into the slits. Place the flour onto a plate and coat the pork with the flour, shaking off any excess.Melt the butter with the oil in a frying pan and fry the pork for 4-5 minutes on each side, or until completely cooked through. Leave the pork to rest in a warm place.For the sauce, melt the butter in a frying pan and cook the onion, apple and sugar over a low heat for 4-5 minutes, or until softened. Add the wine to the pan and simmer until reduced by half.Add the double cream and mustard to the pan, season with salt and freshly ground black pepper and bring to a simmer. Remove from the heat and add the herbs to the sauce.To serve, place the pork onto a plate and pour over the sauce. For the stuffed pork, cut the pork in half, then cut a slit into the middle of each piece and stuff the sage leaves into the slits. For the stuffed pork, cut the pork in half, then cut a slit into the middle of each piece and stuff the sage leaves into the slits. Place the flour onto a plate and coat the pork with the flour, shaking off any excess. Place the flour onto a plate and coat the pork with the flour, shaking off any excess. Melt the butter with the oil in a frying pan and fry the pork for 4-5 minutes on each side, or until completely cooked through. Leave the pork to rest in a warm place. Melt the butter with the oil in a frying pan and fry the pork for 4-5 minutes on each side, or until completely cooked through. Leave the pork to rest in a warm place. For the sauce, melt the butter in a frying pan and cook the onion, apple and sugar over a low heat for 4-5 minutes, or until softened. For the sauce, melt the butter in a frying pan and cook the onion, apple and sugar over a low heat for 4-5 minutes, or until softened. Add the wine to the pan and simmer until reduced by half. Add the wine to the pan and simmer until reduced by half. Add the double cream and mustard to the pan, season with salt and freshly ground black pepper and bring to a simmer. Remove from the heat and add the herbs to the sauce. Add the double cream and mustard to the pan, season with salt and freshly ground black pepper and bring to a simmer. Remove from the heat and add the herbs to the sauce. To serve, place the pork onto a plate and pour over the sauce. To serve, place the pork onto a plate and pour over the sauce.