600g pork tenderloin
12 sage leaves
1 tbsp seasoned plain flour
For the sauce
1 red onion, sliced
2 english eating apples, peeled, cored and sliced
1 tbsp Demerara sugar
150ml double cream
1 tbsp djion mustard
1 tsp fresh parsley,finely chopped
- Cut the pork into two, make a slit into the middle of each piece and stuff with the sage leaves. Coat the pork with the seasoned flour.
- Melt the butter in a frying pan and fry the pork 5 minutes on each side, or until completely cooked through. Remove the pork and leave to rest.
- For the sauce, melt the butter in the frying pan and add the onion, apple and sugar over a low heat for 5 minutes, or until softened.
- Add the cider and simmer until reduced by half. Next add the double cream, mustard, parsley and seasoning and bring to a simmer.
- Serve with mashed potato and savoy cabbage, with bacon to garnish.