Pork Tenderloin with Apple Cider and Mustard

Ingredients

• 2 pork tenderloins (approx 400g each)
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 shallot, diced
• 200ml dry apple cider
• 200ml cream
• 1 tbsp wholegrain mustard
• 2 apples, in wedges
• 30g butter
• Thyme
• Salt, black pepper

Method

1. 11. Rub the tenderloins with Dijon, salt and pepper.
2. 22. Brown in olive oil on all sides. Roast at 175°C to internal temp 63°C (about 15 minutes). Rest.
3. 33. Fry the apple wedges in butter until golden.
4. 44. In the same pan: sauté the shallot, pour in cider, reduce by half.
5. 55. Add cream and wholegrain mustard. Simmer 3 minutes.
6. 66. Slice the pork. Serve with the sauce and apple wedges.