Pork tenderloin with sweet cider sauce, pomme purée potato, baby carrots, sautéed spinach, braised apple rings and cream cider jus

Method

To prepare the meat

Marinate the pork in a bottle of the cider for 24 hours.

To cook the dish

1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Fry the shallots in a pan for a few minutes until golden.
3. Add the veal stock and a glug or two of cider, and simmer to reduce for 20 minutes.
4. Add the double cream, and simmer to reduce for a further five minutes, then set aside.
5. Pan-fry the pork with the rosemary and garlic on both sides to sear the meat.
6. Place the pork in the oven to finish cooking for about 10 mins, then set aside to rest.
7. Core and slice the apple into rings and sauté with another glug or two of cider to coat them, and leave to infuse.
8. Heat the mashed potato in a separate pan, and season.
9. Warm a plate in the oven.
10. Sauté all the vegetables in butter, then arrange them on a plate and keep hot.
11. Slice the pork into three, place on top of the mash with the apple rings.
12. Return the cider cream to the heat, add the butter and mustard to thicken.
13. Circle the dish with the cider cream and garnish with a sprig of watercress.
14. Serve with apple sauce.