This really tender cut of pork is quickly cooked in a creamy mustard sauce and the tartness of the apples are an ideal accompaniment to make this dish full of flavour.
Fillet of Pork with Apples and Mustard Sauce
Prepares: 4 servings
- Preparation time: 25 minutes
- Cooking time: 25 minutes
- 600g (1 lb 5 oz) pork tenderloin/fillet
- 1 medium onion
- 2 Cox’s apples/dessert apples
- 2 tbsp flavourless oil
- 1½ tsp flour
- 180ml (8 fl oz) chicken stock (¾ cup)
- 2 tbsp wholegrain mustard
- 1½ tsp Dijon mustard
- 3 tbsp double cream/whipping or heavy cream
- 2 sprigs fresh thyme
- salt and freshly ground black pepper
- To serve
- Serve with buttered, baby potatoes and purple sprouting broccoli/broccolini.
- You will also need a large frying pan/skillet with a lid for this recipe.
- First, warm a plate in the oven.
- Then trim any fat from the pork and slice into 2.5cm (1 inch) slices.
- Peel and finely chop the onion.
- Next, quarter, core and slice the apples (do not peel).
- Now, heat the oil in a pan and then fry the pork slices over a medium–high heat for 2–3 minutes on each side until nicely browned. This will probably need to be done in two or more batches. Once the slices are brown, put them on the warmed plate and cover with foil.
- Add the onions to the pan, reduce the heat, and then gently cook them for about 5 minutes to soften.
- Stir in the flour until it soaks up all the juices in the pan, then gradually add the stock, stirring continuously, until the sauce is smooth.
- Next stir in the mustards and the cream. Then add the apples, thyme and seasoning. Return the pork to the pan along with any juices.
- Stir everything together, cover the pan, and then gently cook for about 5 minutes until the sauce has slightly thickened.