Pork tenderloin apple cider and sage

Updated at: Thu, 17 Aug 2023 12:36:16 GMT

Step 1

Slice the tenderloins into 2cm thick pieces and toss them in the flour and some seasoning. Dust off the excess flour

Step 2

Warm a lug of oil in a pan and add the sage leaves to the pan in a single layer for 30 seconds to crisp. Lift them out and set aside. The sage gives the oil loads of flavour.

Step 3

Add your shallots to the pan and colour for a few minutes. Set aside.

Step 4

Add a knob of butter & the Apple pieces to the same hot pan. Colour the apples for minute before adding the balsamic vinegar and garlic. Bubble for 2 mins spooning the juices over the apples to caramelise them before lifting out the apple pieces and setting them aside with the shallots.

Step 5

Now add pork slices to the same pan. Colour them for a minute on each side. Remove and set aside with the shallots and apples.

Step 6

Add the cider to the pan, scraping any sticky bits off the bottom of the pan and let it bubble and reduce for 8 mins so that the alcohol burns off.

Step 7

Return the pork, Apple & shallots to the pan. Simmer for 5 minutes and serve with the crisp sage leaves on top.

Step 8

Serve with mash or jacket potatoes

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