Pork Tenderloin with Prunes and Apples
in a Luscombe Cider Sauce
recipe has been reproduced with the kind permission
of the Ashburton
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recipe uses two classic companions to pork - prunes
and apples - in one dish. The secret ingredient is Luscombe
organic cider. Having checked several pints personally
I can safely say its one of the most fantastic
ciders in the county, if not the country! Great for
pork tenderloin (around 12" long)
12 stoned cooked prunes you can rehydrate dried
1 large Bramley apple
2 sticks celery
2 finely chopped shallots
1 tablespoon chopped marjoram
1/2 pint dry Luscombe cider
Salt and pepper to taste
1 tablespoon fresh breadcrumbs
2 sprigs parsley
2 bay leaves
8 fl oz double cream
the shallots slowly in the butter until golden, being
careful not to let them burn.
cut the tenderloin into 4 pieces and slit open each
piece, cutting through to the middle to create a pocket
the prunes and 1/8 Bramley with 1/2 the marjoram and
all the breadcrumbs. Add half the cooked shallots
and combine. This should form a paste rather like
sausage meat. Stuff the tenderloin pieces with the
mix then braise over a medium heat, turning to brown
the meat all over.
the finely chopped celery, the rest of the chopped,
peeled Bramley, the parsley, bay leaves and cider.
Pop the lid on and cook slowly, turning frequently
for about twenty minutes.
remove the tenderloin, and all the herbs, etc. Turn
up the heat and reduce the contents of the pan to
about 1 tablespoon.
down the heat and add the cream and salt and pepper
to taste. Serve with the pork.
Luscombes site www.luscombe.co.uk