Mummy to the rescue!

I’ve been longing to get myself invited back on the girls’ blog, so whilst Lucy and Claire are desperately working out how to vlog (these youngsters!), and are up to their necks in virtual videotape, trying to upload their first film, I’m going to  slip in a recipe or two.
As the weather’s still quite hit and miss at the moment, I thought you might like to hear of the pork and apple dish we had for dinner last night – it’s real comfort food. If you’re not familiar with the tenderloin cut, it’s very lean with great flavour and is found underneath the backbone of the pork loin – tender is definitely the right word for it.
Pork and apple with rice
Start to finish:
about half an hour (with a bit of help from the sous-chef)
Serves: 2
1 pork tenderloin, about 300g
1 eating apple, cored and sliced – you don’t need to peel it
1 sliced onion
50g butter and some olive oil
Flour to coat pork
Salt and pepper
¾ teaspoon ground ginger
½ teaspoon grated nutmeg
½ cup cider or stock
Serve with:  rice, carrots and green beans
First cut tenderloin crossways into six medallions, you can then pound them until about 6 or 7mm thick if you wish although I am afraid I didn’t get round to that last night.** They would have probably cooked a bit quicker if I had.
Cook onions gently in the butter and oil then when nearly cooked, add the sliced apples trying not to let them break up. Once softened put the apples and onions on a plate in a low oven to keep warm.
Combine flour with ginger, nutmeg, salt and pepper to taste. Dredge pork with flour mix and shake off the excess then gently cook in the remaining butter and oil over medium heat. Cook until the meat has just lost its pink colour, less than 5 minutes on each side should do the trick. Then remove medallions from heat and put with apples and onions in the oven.
Add any remaining flour to thicken the juices and then add cider or stock and raise heat to medium high, once reduced return the apples and onions to the pan – you can reserve some of the nicer slices for garnish.
Finally, put a few spoonfuls of the mixture on each plate then add the pork and serve immediately.
**– OK I’ll level with you – sous-chef misheard instructions and sliced lengthways through the tenderloin meaning it then had to be pinned back together with cocktail sticks, then cut crossways before carefully placing in pan by which time I had no inclination to pound them as well – having already pounded sous-chef!
Mummy McDonald

1 Comment

  1. I just made this and it was fab. I added sliced mushrooms to the sauce and served with jackets. My children tried the apples but weren’t convinced but no matter…all the more for the grown ups.


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