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Pork Tenderloin with Apple and Mustard Sauce

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

1 serving · 11 ingredients · 4 steps

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Pork Tenderloin with Apple and Mustard Sauce, plated and ready to serve. — The finished recipe. Pork Tenderloin with Apple and Mustard Sauce

Ingredients 1 to 6 for pork tenderloin with apple and mustard sauce arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 11 for pork tenderloin with apple and mustard sauce arranged separately on a dark worktop. — Ingredients 7 to 11. 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

Pork Tenderloin with Apple and Mustard Sauce, preparation step 1: Heat the oven to 200°C and put the potatoes on to boil for fifteen minutes. — Step 1. Heat the oven to 200°C and put the potatoes on to boil for fifteen minutes.

Pork Tenderloin with Apple and Mustard Sauce, preparation step 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. — Step 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.

Pork Tenderloin with Apple and Mustard Sauce, preparation step 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. — Step 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.

The finished pork tenderloin with apple and mustard sauce. — Step 4. Steam the kale over the potatoes for the last three minutes. Slice the pork thickly and serve with the sauce spooned over.

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