Pork tenderloin, pickled apple sauce, broccoli.

Scott Okeefe

Scott Okeefe

2nd March 2020
Scott Okeefe

Pork tenderloin, pickled apple sauce, broccoli.

120 min

Serves 1.


  • 1x pork tenderloin 6x Braeburn apples 590g tender-stem broccoli 1 or 2 Pieces of star anise Sugar to taste Sherry vinegar


pork loin

Wrap pork loin in Parma ham. Lay clingfilm flat on the table, place piece of Parma ham down slightly overlapping until you have the length of your loin. Place loin on top slowly rolling to make sure it is kept tight.
Cook pork loin in the pan until Parma ham is nice a crispy and allow to rest. Should only take 8-9 minutes rest for a good 7 minutes slice and assemble plate.

apple sauce

Peal, cone and chop apples. Sweet down in a pan with a few tbsp of sugar and the star anise. Once soft add 2 tbsp of sherry vinegar- taste for seasoning. Remove star anise blend until smooth and silky - I add a few knobs of butter whilst blending.

I serve with fondant potatoes braised in butter, cider thyme and garlic.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.