1 Braeburn apple, finely diced
100g/3½oz cavolo nero
salt and pepper
6 fresh sage leaves, left whole
1 shallot, diced
1 tsp chopped fresh thyme
150ml/5fl oz chicken stock
30ml/1fl oz cider vinegar
25g/1oz butter
10g/â oz unsalted butter
10g/â oz butter
1 tbsp crème fraîche
3 slices smoked streaky bacon, chopped
1 pork tenderloin, cut at an angle into thin slices
100ml/3½fl oz apple juice
250ml/6fl oz cider