Pork Tenderloin with Apple and Mustard Sauce
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Tenderloin has less fat than any other cut of pork, close to turkey breast, and it is cooked when it is still slightly pink in the middle. Grey all the way through means dry.
The sauce has no cream in it. The apple breaking down thickens it and the mustard seasons it, which keeps the whole plate under 461 kcal with the potatoes included.

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