Pork Tenderloin with Apple, Cider and Sage

Ingredients

• 2 pork tenderloins (about 400 g each)
• 2 tbsp butter
• 1 tbsp olive oil
• 2 apples (Granny Smith), cut into wedges
• 200 ml dry cider
• 150 ml cream
• 8 sage leaves
• Salt and black pepper
• 1 tbsp Dijon mustard

Method

1. 1Season the pork. Brown in butter and olive oil in a frying pan. Roast in the oven (180 °C) for 12–15 minutes (core temperature 63 °C). Rest.
2. 2In the same pan: fry the sage leaves in butter until crisp. Add the apple wedges and cook for 3 minutes.
3. 3Pour in the cider and reduce by half. Add cream and mustard. Simmer for 3 minutes.
4. 4Slice the tenderloins. Serve with the apple cider sauce and crushed potatoes.