Keira's Pork tenderloin fillet with mash potatoes and green beans


British Pork tenderloin

Rosemary leaves

Granny Smith apples (skin left on, cored and cut into wedges)

Garlic (peeled and cut into thin slices)

Butter Cider vinegar Onion (peeled and finely chopped)

Demerara sugar

Dry cider

Crème fraîche



Green beans

Salt and pepper for seasoning.


Pre-heat the oven to 200'C (fan). Make small slits into the pork and push the slivers of garlic into them, doing this on both sides.

Next, finely chop the rosemary. Melt the butter and combine it with cider vinegar. Then, brush the meat with half of this mixture, sprinkle half of the rosemary onto the pork and season with salt and pepper. Scatter the onion on a buttered baking tray and place the pork on top.

Once you have prepared the apples, toss them in the remaining butter-cider mixture, arrange them around the pork on the baking tray and sprinkle them with sugar and the rest of the rosemary.

Place the baking tray in the oven on a high shelf and roast for 20-25 minutes (depending on the thickness of the pork). Whilst in the oven, prepare the potatoes and green beans. The potatoes will need to simmer for 15-20 minutes until soft.

After that, remove the baking tray from the oven and transfer the pork and apples onto a hot serving dish, cover with foil to keep warm. Meanwhile, pour a little of the cider on to the tray, over the heat, to loosen the onions and juices from it. Then pour into a saucepan over a medium heat, add the rest of the cider and let it bubble and reduce a little.

While this is happening, mash the potatoes with hot milk, butter, salt and pepper and simmer the green beans for 3 minutes. Then whisk in the crème fraîche, let it bubble a little more and add some seasoning. After the pork has rested for 10 minutes, transfer it to a board and carve it into thick slices, then return them to the serving plate to re-join the apples. Pour the sauce over and serve with the mash and green beans as soon as possible.

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