Pork Tenderloin with Apple and Mustard Sauce

Make pork tenderloin with apple and mustard sauce, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Pork tenderloin (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
100 g Apple (A sharp one, cored and cut into wedges with the skin on.)
40 g Onion
2 tsp, about 12 g Wholegrain mustard
A splash Cider vinegar
100 g Chicken stock (Made up from a cube or a pot.)
A few sprigs Fresh thyme
160 g New potatoes (Raw weight, skins on.)
80 g Kale
1 tsp (5 g) Olive oil
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C and put the potatoes on to boil for fifteen minutes.
2. Season the pork and sear it in the oil in an ovenproof pan for two minutes on each side until browned all over. Add the apple, onion and thyme around it and move the pan to the oven for ten to twelve minutes, until the centre reads 63°C or is just blush pink.
3. Lift the pork out to rest. Put the pan back on the hob, add the vinegar, stock and mustard and let it bubble for two minutes, squashing some of the apple into the sauce.
4. Steam the kale over the potatoes for the last three minutes. Slice the pork thickly and serve with the sauce spooned over.

Contains celery and mustard.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pork-tenderloin-apple-mustard-sauce

AI-generated images illustrating the recipe.

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