Serves 4
Prep time 10 minutes
Cook time 15 minutes
- 500g Red Tractor pork tenderloin, sliced diagonally
- 1 tbsp oil
- 1 red skinned Red Tractor apple, cored & cut into 8 wedges
- 200ml dry cider
- 2 tbsp grainy mustard
- 200g Red Tractor single cream
- To Serve
- 500g Red Tractor baby new potatoes
- 350g Red Tractor sugar snap peas
Heat 1 tbsp of oil in a frying pan and fry the pork for 2 minutes on each side. Remove from the pan and set aside.
Fry the apple wedges for 2 minutes on each side until golden brown. Remove from the pan and set aside.
Pour the cider into the pan and boil so as to reduce by half, then stir in the mustard and cream.
Return the pork, with any juices, and the apple to the pan and simmer gently for 5 minutes.
Season to taste and serve with new potatoes and sugar snap peas.
Bruce Poole
Bruce is the owner of award winning, Michelin starred Chez Bruce on Wandsworth Common in South West London, where he serves beautifully simple food based upon the very best ingredients.
