Tender pork on mustard mash with apple sauce

Pork tenderloin with wholegrain mustard mash and an apple and calvados sauce. NA
Pork tenderloin with wholegrain mustard mash and an apple and calvados sauce. NA

This week our culinary delight comes from Paul Topliss, head chef at the Mill Inn.

If you give the recipe a go why not let us know how you got on? You could even send in a picture! Email stephen.stray@jpress.co.uk

Pork tenderloin with wholegrain mustard mash and an apple and calvados sauce

INGREDIENTS:

l 2 pork tenderloins

l 2 large potatoes

l 1 tbsp wholegrain mustard

l 1 red onion

l 50ml calvados

l 250ml double cream

l 1/2 an apple

l 2 tbsp oil

METHOD:

l Peel and chop potatoes and cover with water, add a pinch of salt and simmer until soft.

l Pre-heat oven to 200C.

l Fine dice the apple and red onion and set to one side.

l Heat oil in a frying pan, season the pork and pan fry until golden brown, remove from pan and place in oven for 8/10mins.

l In frying pan add the onion and apple and sweat off, then without burning heat the pan very hot, add calvados and flambé.

l When alcohol has burnt off add the cream and season.

l Drain potatoes, mash with the mustard and season.

l Remove pork from the oven and leave to rest for around 3 minutes.

l Place mash on a plate (in a ring mould if available), slice pork and position on top and spoon sauce around edges.