Pork Tenderloin with Brandy and Apple Sauce
Roast pork with sautéed apples and a brandy cream sauce, crushed potatoes and Savoy cabbage
Ingredients
- 1 pork tenderloin about 400 g
- 350 g baby potatoes
- 180 g shredded Savoy cabbage
- 1 dessert apple cored and cut into 8 wedges
- 1 finely diced shallot
- 50 ml brandy
- 120 ml chicken stock
- 60 ml double cream
- 1 tsp Dijon mustard
- 30 g butter divided
- 1 tbsp neutral oil
- salt and black pepper
Instructions
- Roast the pork. Heat the oven to 190°C. Season the pork and brown it in the oil. Roast for about 15–20 minutes, until cooked through. Rest for 8 minutes.
- Prepare the sides. Boil potatoes in salted water until tender; drain, crush and stir in 10 g butter. Steam the cabbage until tender, then toss with 10 g butter and seasoning. Sauté apple wedges in the remaining butter until golden and tender; set aside.
- Make the sauce. Soften the shallot in the pork pan. Remove from the heat and add measured brandy. Return to the heat and reduce by half. Add stock and mustard; simmer until reduced by half. Add cream, simmer until lightly thickened, then return the apples to warm through.
- Plate. Slice the pork and arrange beside potatoes and cabbage. Spoon over the brandy sauce and add the apple wedges
Select Recipes below