Pork Tenderloin with Apple and Mustard Sauce

Main courseServes 2

Mehdi Boukemach, Head Chef at Fodder in Harrogate suggests a perfect pairing for pork tenderloin with this delicious apple and mustard sauce recipe. Make the most of the abundance of sweet English apples this season which compliment pork beautifully either in a dish served hot or as a sauce with left over cold cuts. A lighter alternative to a traditional roast dinner, this would make the perfect lunch before the weather really starts to bite! For more innovative recipes using the finest Yorkshire produce visit Fodder’s new website www.fodder.co.uk  


600g pork tenderloin

12 sage leaves

1 tbsp seasoned plain flour

25g butter

For the sauce

25g butter

1 red onion, sliced

2 english eating apples, peeled, cored and sliced

1 tbsp Demerara sugar

150ml cider

150ml double cream

1 tbsp djion mustard

1 tsp fresh parsley,finely chopped




  1. 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.
  1. 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.
  1. 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.
  1. Add the cider and simmer until reduced by half. Next add the double cream, mustard, parsley and seasoning and bring to a simmer.
  1. Serve with mashed potato and savoy cabbage, with bacon to garnish.