Pork tenderloin with apple cider sauce recipe
Pork tenderloin with apple cider sauce and cavolo nero Boasting a perfect partnership of apple and pork, this sophisticated supper for two is ready in under 30 minutes. 1 pork tenderloin, cut at an angle into thin slices 25g/1oz butter 3 slices smoked streaky bacon, chopped6 fresh sage leaves, left whole100g/3½oz cavolo nero 10g/⅓oz unsalted butter salt and pepper 1 pork tenderloin, cut at an angle into thin slices 25g/1oz butter 3 slices smoked streaky bacon, chopped 6 fresh sage leaves, left whole 100g/3½oz cavolo nero 10g/⅓oz unsalted butter salt and pepper 10g/⅓oz butter1 Braeburn apple, finely diced1 shallot, diced1 tsp chopped fresh thyme 30ml/1fl oz cider vinegar 250ml/6fl oz cider 100ml/3½fl oz apple juice 150ml/5fl oz chicken stock 1 tbsp crème fraîche 10g/⅓oz butter 1 Braeburn apple, finely diced 1 shallot, diced 1 tsp chopped fresh thyme 30ml/1fl oz cider vinegar 250ml/6fl oz cider 100ml/3½fl oz apple juice 150ml/5fl oz chicken stock 1 tbsp crème fraîche Method Season the pork with salt and pepper. Place a frying pan over a high heat and, when hot, add the butter, then the sliced pork. Cook for 2–3 minutes on each side, then add the sage leaves for the final minutes of cooking. Remove from the pan and keep warm. In the same hot pan, over high heat, add the bacon and sage and fry until crisp. Add the cavolo nero to the pan. Cook until wilted, this will take about 2 minutes. To make the sauce, melt the butter in a saucepan over low heat, then add the shallots and apple and fry until soft. Add the thyme, vinegar and cider to the pan. Reduce the liquid by half, then add the apple juice and chicken stock and reduce again by half. Season with salt and pepper, then stir in the crème fraîche.Serve the pork alongside the cavolo nero and spoon over the sauce to finish. Season the pork with salt and pepper. Place a frying pan over a high heat and, when hot, add the butter, then the sliced pork. Cook for 2–3 minutes on each side, then add the sage leaves for the final minutes of cooking. Remove from the pan and keep warm. Season the pork with salt and pepper. Place a frying pan over a high heat and, when hot, add the butter, then the sliced pork. Cook for 2–3 minutes on each side, then add the sage leaves for the final minutes of cooking. Remove from the pan and keep warm. In the same hot pan, over high heat, add the bacon and sage and fry until crisp. Add the cavolo nero to the pan. Cook until wilted, this will take about 2 minutes. In the same hot pan, over high heat, add the bacon and sage and fry until crisp. Add the cavolo nero to the pan. Cook until wilted, this will take about 2 minutes. To make the sauce, melt the butter in a saucepan over low heat, then add the shallots and apple and fry until soft. Add the thyme, vinegar and cider to the pan. Reduce the liquid by half, then add the apple juice and chicken stock and reduce again by half. Season with salt and pepper, then stir in the crème fraîche. To make the sauce, melt the butter in a saucepan over low heat, then add the shallots and apple and fry until soft. Add the thyme, vinegar and cider to the pan. Reduce the liquid by half, then add the apple juice and chicken stock and reduce again by half. Season with salt and pepper, then stir in the crème fraîche. Serve the pork alongside the cavolo nero and spoon over the sauce to finish. Serve the pork alongside the cavolo nero and spoon over the sauce to finish.