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Pork Tenderloin with Prunes and Apples in a Luscombe Cider Sauce

This recipe has been reproduced with the kind permission of the Ashburton Cookery School in Devon.

The Ashburton Cookery School offers a fresh approach to cookery with exciting cookery courses that emphasise hands-on involvement, top quality Devon produce and inspirational teaching.

All their cookery courses are based around fundamental cookery techniques and methods - they will teach you how to produce your own fabulous food at home or at work and make sure you get a chance to enjoy your creations over lunch and at regular tastings throughout the day.

They offer:

  • One and two day cookery courses
  • Professional catering courses
  • Gifts for foodie friends or family
  • Gourmet experiences
  • Residential cookery courses
  • Weekend food breaks

To visit the Ashburton Cookery School web site <click here>

This 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 it’s one of the most fantastic ciders in the county, if not the country! Great for cooking too.


1 pork tenderloin (around 12" long)
12 stoned cooked prunes – you can rehydrate dried ones too
1 large Bramley apple
2 sticks celery
2 finely chopped shallots
1 tablespoon chopped marjoram
25g butter
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


  • Sauté the shallots slowly in the butter until golden, being careful not to let them burn.
  • Meanwhile, cut the tenderloin into 4 pieces and slit open each piece, cutting through to the middle to create a pocket for stuffing.
  • Chop 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.
  • Add 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.
  • Then remove the tenderloin, and all the herbs, etc. Turn up the heat and reduce the contents of the pan to about 1 tablespoon.
  • Turn down the heat and add the cream and salt and pepper to taste. Serve with the pork.

Visit Luscombe’s site –

Serves 2