Pork tenderloin with apple cider sauce and cavolo nero
Boasting a perfect partnership of apple and pork, this sophisticated supper for two is ready in under 30 minutes.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the sauce
- 10g/⅓oz butter
- 1 Braeburn apple, finely diced
- 1 shallot, diced
- 1 tsp chopped fresh thyme
- 30ml/1fl oz cider vinegar
- 250ml/6fl oz cider
- 100ml/3½fl oz apple juice
- 150ml/5fl oz chicken stock
- 1 tbsp crème fraîche
Method
Season the pork with salt and pepper. Place a frying pan over a high heat and, when hot, add the butter, then the sliced pork. Cook for 2–3 minutes on each side, then add the sage leaves for the final minutes of cooking. Remove from the pan and keep warm.
In the same hot pan, over high heat, add the bacon and sage and fry until crisp. Add the cavolo nero to the pan. Cook until wilted, this will take about 2 minutes.
To make the sauce, melt the butter in a saucepan over low heat, then add the shallots and apple and fry until soft. Add the thyme, vinegar and cider to the pan. Reduce the liquid by half, then add the apple juice and chicken stock and reduce again by half. Season with salt and pepper, then stir in the crème fraîche.
Serve the pork alongside the cavolo nero and spoon over the sauce to finish.
