Recipe

Roast Pork With Rosemary And Caramelized Apples Recipe

	Sitbynellie / All my dishes 6 months ago A roast pork dinner in 40 minutes flat? yes, more or less - I'm slower at prepping things than most, but this wonderful pork recipe from Delia Smith is pretty slick and quick. I have seldom been able to cook pork without getting it all dried out - th... More Prep:10m Cook:30m Servings:6	Sitbynellie
	easy quick

Does this look good? Yeah! / Nope

Fans

minitindel

peetabear

victoriare

momo_55gra

valinkenmo

quaziefly

Ingredients

2 thick pork tenderloins (fillets)

2 cloves garlic, cut into slivers

1 rounded tablespoon rosemary leaves

1 1/2 oz. butter

1 1/2 tablespoons cider vinegar

Salt and pepper

1 small onion, peeled and finely chopped

3 Granny Smith apples

1 level tablespoon Demerara sugar

8 fl. oz. strong dry cider

2 heaped tablespoons creme fraiche

Directions

Butter a baking tray.

Using a sharp knife, make little slits all over the meat.

Push a sliver of garlic into each slit. Turn the fillet over so that the garlic is on both sides.

Bruise the rosemary leaves in a mortar to release the fragrant oil. Chop them up finely.

In a saucepan, melt the butter.

Combine the melted butter with the vinegar.

Brush the meat with some of this mixture.

Sprinkle with half the rosemary, and season.

On the baking tray, scatter the onion.

Place the pork fillets on top.

**NB: All this can be prepared in advance and covered with clingfilm.

When you want to cook the roast:

Preheat the oven to Gas 8.

Core and slice the apples into 6.

Toss the apples in the remaining butter/vinegar mixture, then arrange them all around the baking tray.

Sprinkle them with the sugar and the rest of the rosemary.

Place the tray on the top shelf in the oven and roast for 25-30 minutes until the pork is cooked, and there are no pink juices. Transfer the pork and apples to a serving dish and keep warm. Let them rest for 10 minutes.

Add a little cider to the baking tray. Loosen the onions and the juices and then pour into a saucepan over medium heat.

Add the rest of the cider. Allow to reduce by about a third.

Add the creme fraiche and taste for seasoning.

Carve the pork and serve with the sauce.

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Comments

victoriaregina 6 months ago said:
Oohh that sounds good. 5 forks from me.

minitindel 6 months ago said:
Mmmmmm very yummy i can just smell it and taste it now yummmm lol

thank you

tink

momo_55grandma 6 months ago said:
Fantastic recipe gotta love it high5 thanks

valinkenmore 6 months ago said:
Hi My Friend - I'm in heaven - what a wonderful recipe. Can't wait to try it. You deserve a 10 instead of a 5! When I come to Scotland, you must make this for me - Ha!
Best regards always,
Valerie

peetabear 6 months ago said:
What a wonderful recipe... I agree you deserve more than 5 forks...

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