February 2008 - Herbed Pork Tenderloin

Part 2 of our Valentines Recipe.


This is a favorite of mine. Its simple, easy to prepare and looks as though you have spent hours in the kitchen!
herbed pork tenderloin at sampson barton
Herbed Pork Tenderloin with Apple and Cider Sauce

Ingredients
Serves 2
(with plenty left over for seconds!)
The Pork
  • small pork tenderloin
  • 1 lemon zest
  • 2 big bunches of chopped fresh sage
  • 2 tbsp chopped fresh parsley
  • 2 crushed garlic cloves
  • 2 tbsp olive oil
  • 2 pinches salt
  • 4 pinches peper

The Sauce
  • 15g unsalted butter
  • 2 peeled and diced Coxes apples
  • 300ml dry cider
  • 300ml double cream
  • stock from cooked pork
  • fresh chives
 The Pork
step 1. Preheat oven Gas Mark 8 (230C/450F)
step 2. Score fat.
step 3. Slice pork twice lengthways, one just below the fat and one in the middle of the joint.
step 4. Stuff lemon zest, sage, parsley, garlic, salt and pepper and olive oil in the cuts.
step 5. Fold and tie joint.
step 6. Season with salt and pepper on top of pork.
step 7. Cook in oven for 45 minutes.

The Sauce
step 1. Fry the apples in butter until soft and leave to one side.
step 2. Simmer the cider in a pan for about 30 minutes or until it has reduced to approximately a tenth of the original volume.
step 3. Add the fried apples, cream, pork stock from roasting pork and reduce for a further 10 minutes.
step 4. To finish add the chives and serve.

bl imgTips...
Leave the pork to stand for a couple of minutes when cooked as this will carve better.

Go to step 3 Strawberry Mille Fuille