Pork Fillet with a Black Garlic Creamy Apple Sauce and Black Garlic Roasties - NEW!

Serves 4 people

Ingredients

• 2 Pork Tenderloins
• 25g butter and 1 tablespoon of olive oil for frying
• 150 ml chicken stock
• 150 ml sweet cider
• 50 ml double cream
• 25g butter
• 25g plain flour
• 1 clove of peeled black garlic – finely chopped
• 2 dessertspoons of applesauce
• Pinch of dried sage
• Salt and freshly ground black pepper

 

Instructions

1. Melt the butter in a pan.  Add the flour and stir to make a roux. 
2. Gradually add the chicken stock and the cider – a little at a time.  Stir continuously until thickened.
3. Stir in the applesauce and the dried sage.
4. Cut the pork tenderloin into rounds, about a 2cm thick.
5. Melt the butter and the oil together in a large frying pan.
6. Fry the tenderloin rounds on each side until cooked. This should take about 3 minutes each side. Season with salt and freshly ground black pepper.
7. Take the frying pan off the heat.
8. Meanwhile add the double cream to the gravy.  Warm through and season to taste with salt and black pepper.
9. Serve a few tenderloins on each plate.  Drizzle on the apple gravy.
10. Serve with Black Garlic Roasties and some fresh green vegetables

 

Black Garlic Roasties

Ingredients

• 500g new potatoes
• 1 teaspoon of salt
• 1 teaspoon of freshly ground black pepper
• 1 teaspoon of paprika
• 2 tablespoons olive oil
• 2 – 3 cloves of peeled black garlic – very finely chopped

Mix all the ingredients together ensuring that the potatoes are evenly coated with the oil, seasonings and black garlic.

Roast in the oven 180°C for 30 minutes or until tender.

 

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