- 1 Pork Tenderloin Fillet (400g)
- 1 Tbs. Olive Oil
- 1 Tbs. Dijon Mustard
- 1 Tbs. Fresh Thyme leaves, chopped
- 1 tsp. Freshly Ground Pepper
- 1 Granny Smith Apple, cored & sliced/grated
- 1 Medium Onion, thinly sliced
- 1/2 Chicken Stock Cube, made with 250ml boiling water
- 4 Medium Potatoes (360g) (with skin)
This hearty meal is a delicious alternative to chicken and is made all the better with a little sweet apple relish for extra flavour & additional nutrients and fibre.
1. Heat the oven to 220° C. Trim the pork fillet of any silver skin, and then rub with olive oil.
2. Line a frying pan with cooking spray & 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 minutes in total). Transfer the fillet to a board to rest.
3. Add the onions and apples to the hot frying pan that originally held the fillet, stir occasionally until lightly browned (about 5 minutes).
4. While the onion & 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.
5. Place the fillet on top of the apple & onion mix in the frying pan and place into the oven for 10 – 15 minutes.
6. While the fillet cooks in the oven, boil potatoes in a pot of boiling water for 8-10 minutes or until soft. Drain and mash (with the skin still on) until smooth but chunky. Season with thyme and black pepper.
7. Once the fillet is done, remove from the oven and wrap it in tin foil & allow to rest for about 10 minutes.
8. While the fillet rests, add the chicken stock to the onion & apple mix, and bring to a simmer on the stove until the liquid is reduced by half.
9. 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.
For more recipes check out Potatoes SA