- 1 free-range British pork tenderloin (around 425g/15oz)
- little oil, for frying
- 75g (3oz) butter
- 2tbsp caster sugar
- 3 Braeburn apples, cut into wedges
- juice ½ lemon
- 3tbsp cider vinegar
- 100ml (4fl oz) vegetable or chicken stock
- 6tbsp double cream
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Season the tenderloin all over, heat the oil in a large frying pan then brown the meat all over. Put it in a shallow roasting tin and place in the oven for 15 minutes while you make the sauce.
In the same pan (if it has burnt, wash it first), melt the butter and add the sugar, keeping the heat lowish until the sugar has melted. Stir frequently. Now add the apples, lemon juice, vinegar and stock over a medium heat. Turn down the heat and add the cream; taste for seasoning.
Let the pork rest for a few minutes before cutting into thick slices. Arrange on a plate and pour over the sauce
Serve with buttery tagliatelle and peas.