Fruity tenderloin of pork with calvados sauce

Yield: 2 servings

Measure Ingredient
1 \N 10 oz tenderloin pork fillet piece
4 \N Dried ready-to-eat apricots
4 \N Dried ready-to-eat prunes
1 small Apple
½ \N Lemon; rind of
2 tablespoons Parsley finely chopped
3 tablespoons Olive oil
2 smalls Leeks
1 small Red onion
100 millilitres Apple juice
100 millilitres Dry white wine
2 \N Potatoes; chopped into small
\N \N ; chunks
1 \N Sprig rosemary
\N \N A knob of butter
\N \N Coarse sea salt and black pepper
1 \N Clove garlic
4 \N Dried apple rings
4 tablespoons Double cream
1 small Bunc parsley
\N \N A splash of Calvados

Preheat the oven to 220c.

1 Parboil the potato chunks in a pan of salted, boiling water for 3-4 minutes. For the Pork Stuffing: Finely chop the apricots, prunes and parsley and put in a bowl. Grate the apple coarsely and add to the bowl with the lemon rind, chopped parsley and seasoning. Bind together to make a wet stuffing.

2 Halve the pork fillet lengthways and, using a meat tenderiser, baton each piece into a square 1/2cm thick. Paste the stuffing over each piece of pork and roll up like a Swiss roll.

3 Heat a saute pan. Add 2 tbsp oil to the pan and brown off all sides of the stuffed pork fillets. Transfer the pork fillets to a baking tin and put in the oven for 8-10 minutes. Don't discard the saute pan.

4 Heat a small saucepan on a low heat. Shred both the leek and onion into rings. Add to the pan and pour in the wine and apple juice. Turn up the heat and cook until the vegetables are soft and the juice reduced. Season generously, and stir occasionally.

5 Drain the potatoes. Heat a frying pan and add the rest of the oil and a knob of butter. Add the potatoes to the pan. Strip the rosemary leaves off the stalk and add to the pan.

6 Chop the garlic clove into four and add to the pan. Season well with coarse sea salt and saute until the potatoes are golden all over.

7 Heat the pan with the meat juices and add the apple rings to warm them through. Remove and set aside.

8 Remove the meat from the oven and set aside. Pour the meat juice from the tin, if there is any, into the sauce pan and turn the heat up to high.

9 Add a good splash of Calvados to the pan and deglaze, letting the liquid bubble for a few seconds, and then add the cream.

10 Chop the parsley (reserving a sprig for garnish) and add to the Calvados sauce. Season with black pepper. Cook until the sauce begins to thicken.

11 Slice the pork into diagonal slices. To serve spoon some leeks and onions into the centre of a plate and arrange the pork slices around with the sauteed potatoes.

12 Spoon over the creamy Calvados sauce and garnish with the warmed apple slices and a sprig of parsley.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.

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