Pork Fillet with a Black Garlic Creamy Apple Sauce and Black Garlic Potatoes
Serves 4 people
- 2 pork tenderloin fillets
- 25g butter and 1 tablespoon of olive oil for frying
- 150 ml chicken stock
- 150 ml sweet cider
- 50 ml double cream
- 25g butter
- 25g plain flour
- 1 clove of peeled black garlic – finely chopped
- 2 dessertspoons of apple sauce
- pinch of dried sage
- salt and freshly ground black pepper
- Melt the butter in a pan. Add the flour and stir to make a roux.
- Gradually add the chicken stock and the cider – a little at a time. Stir continuously until thickened. Stir in the applesauce and the dried sage.
- Cut the pork tenderloin into rounds, about a 2cm thick.
- Melt the butter and the oil together in a large frying pan.
- Fry the tenderloin rounds on each side until cooked. This should take about 3 minutes each side. Season with salt and freshly ground black pepper.
- Take the frying pan off the heat.
- Meanwhile add the double cream to the gravy. Warm through and season to taste with salt and black pepper.
- Serve a few tenderloins on each plate. Drizzle on the apple gravy.
- Serve with Black Garlic potatoes and some fresh green vegetables