• Fruity Tenderloin Of Pork With Calvados Sauce

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    • 1 x 10 ounce tenderloin pork fillet piece
    • 4 x Dry ready-to-eat apricots
    • 4 x Dry ready-to-eat prunes
    • 1 sm Apple
    • 1/2 x Lemon, rind of
    • 2 Tbsp. Parsley finely minced
    • 3 Tbsp. Extra virgin olive oil
    • 2 sm Leeks
    • 1 sm Red onion
    • 100 ml Apple juice
    • 100 ml Dry white wine
    • 2 x Potatoes, minced into small chunks
    • 1 sprg rosemary A knob of butter Coarse sea salt and black pepper
    • 1 x Clove garlic
    • 4 x Dry apple rings
    • 4 Tbsp. Double cream
    • 1 sm Bunc parsley A splash of Calvados


    1. Preheat the oven to 220c.
    2. 1 Parboil the potato chunks in a pan of salted, boiling water for 3-4 min. For the Pork Stuffing: Finely chop the apricots, prunes and parsley and put in a bowl. Grate the apple coarsely and add in to the bowl with the lemon rind, minced parsley and seasoning. Bind together to make a wet stuffing.
    3. 2 Halve the pork fillet lengthways and, using a meat tenderiser, baton each piece into a square 1/2cm thick. Paste the stuffing over each piece of pork and roll up like a Swiss roll.
    4. 3 Heat a saute/fry pan. Add in 2 tbsp oil to the pan and brown off all sides of the stuffed pork fillets. Transfer the pork fillets to a baking tin and put in the oven for 8-10 min. Do not throw away the saute/fry pan.
    5. 4 Heat a small saucepan on a low heat. Shred both the leek and onion into rings. Add in to the pan and pour in the wine and apple juice. Turn up the heat and cook till the vegetables are soft and the juice reduced. Season generously, and stir occasionally.
    6. 5 Drain the potatoes. Heat a frying pan and add in the rest of the oil and a knob of butter. Add in the potatoes to the pan. Strip the rosemary leaves off the stalk and add in to the pan.
    7. 6 Chop the garlic clove into four and add in to the pan. Season well with coarse sea salt and saute/fry till the potatoes are golden brown all over.
    8. 7 Heat the pan with the meat juices and add in the apple rings to hot them through. Remove and set aside.
    9. 8 Remove the meat from the oven and set aside. Pour the meat juice from the tin, if there is any, into the sauce pan and turn the heat up to high.
    10. 9 Add in a good splash of Calvados to the pan and deglaze, letting the liquid bubble for a few seconds, and then add in the cream.
    11. 10 Chop the parsley (reserving a sprig for garnish) and add in to the Calvados sauce. Season with black pepper. Cook till the sauce begins to thicken.
    12. 11 Slice the pork into diagonal slices. To serve spoon some leeks and onions into the centre of a plate and arrange the pork slices around with the sauteed potatoes.
    13. 12 Spoon over the creamy Calvados sauce and garnish with the warmed apple slices and a sprig of parsley.

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