This week our culinary delight comes from Paul Topliss, head chef at the Mill Inn.
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Pork tenderloin with wholegrain mustard mash and an apple and calvados sauce
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
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.