Bramley Apple and Pork Tenderloin in Cream Sauce

Serves	6
Prep time	8 hours, 15 minutes
Cook time	40 minutes
Total time	8 hours, 55 minutes
Meal type	Main Dish
Misc	Gourmet, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen Burns-Booth

An elegant and very simple dinner party dish which uses Bramley apples, cider and rosemary for taste and flavour. You can prepare this in advance and it only takes about 30 to 40 minutes to cook. Serve with extra apple sauce and lots of fresh seasonal vegetables.

Ingredients

750g tp 800g pork tenderloin fillet
2 cloves garlic, peeled and sliced thinly
4 to 5 fresh rosemary sprigs
1 red onion, peeled and finely diced
4 to 5 Bramley apples (cut into quarters and cored - no need to peel)
50g melted butter
4 tablespoons apple cider vinegar
sea salt and black pepper
150mls dry apple cider
4 tablespoons crème fraiche

Optional

1 tablespoon calvados apple brandy

Note

Directions

Step 1	Start this the night or the morning before you want to serve it: make slits all over the pork fillet and push a sliver of garlic and a sprig of rosemary into each slit. Place the diced onion and quartered apples into a large oven-proof baking dish and sit the pork on top of it. Scatter the remaining rosemary over the pork.
Step 2	Mix the melted butter with the apple cider vinegar and pour it over the pork. Season with salt and lots of freshly ground pepper, cover with cling film and allow to marinade for up to 8 hours in the fridge.
Step 3	Take the pork out of the fridge about half an hour before cooking and pre-heat oven to 220C/450F/Gas mark 7.
Step 4	Place the pork in the oven and cook for 30 to 35 minutes, until it is golden brown on the outside, but just pink inside. Take the pork out of the oven and add the cider, Calvados if using and crème fraiche, mix with the apples and onions and place it all back in the oven for a further 5 minutes.
Step 5	Remove it from the oven again and allow to rest for 5 to 10 minutes covered loosely on foil. Cut into thick slices and serve with the sauce spooned over with seasonal fresh vegetables, steamed potatoes and apple sauce.