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Pork tenderloin with sweet cider sauce

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

Recipe by Owen Isaacs, Executive Head Chef, The Grand Hotel, Torquay, Devon


  • 200g pork tenderloin
  • 2 bottles of Thatchers Rascal Cider
  • 2 large banana shallots, finely chopped
  • 2 large Maris Piper potatoes, mashed (enough for four)
  • 180ml veal stock reduction (pre-made for jus)
  • 160ml double cream
  • 1 red apple
  • 2 cloves of garlic
  • 1 sprig of rosemary
  • 80g butter, unsalted
  • 2 tsp wholegrain mustard
  • Vegetable oil
  • Salt and pepper
  • Watercress sprigs (for garnish)
  • Spinach (enough for four)
  • Baby carrots (enough for four)
  • Apple sauce (for serving)


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.

Recipe by Owen Isaacs

Executive Head Chef

The Grand Hotel

Own Isaacs. Head Chef at the Grand Hotel, Torquay

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