- For the pork
- 400g/14oz pork tenderloin fillet, fully trimmed
- 2 tbsp olive oil
- 1 garlic clove, peeled, lightly crushed
- Knob of butter
- 3 tbsp black treacle
- For the apple sauce
- 150ml/5floz dry Devon cider, such as Ashridge
- 275ml/10fl oz beef stock
- 2 tbsp apple sauce or apple purée
- 1 Braeburn apple, peeled, core removed, chopped
- 35g/1 1/4oz butter
Pork Tenderloin brushed with Black Treacle
Tom Marks
28th April 2011
Pork Tenderloin brushed with Black Treacle
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Pork Tenderloin brused with Black Treacle recipe below, as tried and tested by professional chefs - Why not give it a try? Great recipie we use quite often in the restaurant...so simple to do with great results
Ingredients
Method
For the pork
Season the pork fillet with salt and black pepper then lightly cover in half the olive oil. Heat a large non-stick ovenproof pan on the hob until hot, then add the pork fillet and sear for a few minutes, turning every so often until the fillet is coloured on each side.
Add the crushed garlic and a k**b of the butter to the pan and baste the fillet, then place into the oven for 8-10 minutes, turning half way through cooking, until the pork is cooked through. The pork is cooked if the juices run clear when a skewer inserted into the thickest part of the fillet.
Meanwhile, for the apple sauce, put the cider into a saucepan and bring to the boil. Cook for 3-4 minutes, or until the volume of liquid is reduced by half.
Add the stock, bring to the boil and cook for 5 minutes, or until the volume of liquid has reduced by half again. Add the apple sauce, chopped apple and butter and stir to combine. Season, to taste, with salt and freshly ground black pepper.
Place the treacle into a small saucepan and warm through over a low heat.
Remove the pork from the oven, discard the garlic and pour over the warm treacle. Set the pork aside to rest for a few minutes.
TOM & JAMES (c) Feb 2010
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