Cider and honey pork recipe

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  • Serves 2
  • 30 mins to prepare and 30 mins to cook
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Customer recipe by Martin Le-Voguer
Added 68 months ago

Mix together 150ml of cider with 1 generous desert spoon of honey.

Slice tenderloin into medallions (1½cm thick) and marinade in cider orhoney for minimum 2 hours.

Finely chop shallots and set aside. Peel, decore and segment apple and pear. Place in container filled with water with a splash of lemon juice to stop from browning.

Scrub potatoes and chop into even sized pieces. Put in pan of water. Trim off woody ends of asparagus and set aside. Chop chives and thyme and set aside.

Drain pork, pat dry and season with salt and pepper both sides. Fry in the olive oil on medium heat 2-3 mins each side (depending on thickness) till golden brown. Remove and set aside.

Boil potatoes 10 - 15 mins or till cooked.

Add chopped shallots to pan and gently fry till soft. At the same time, drain apple and pear, adding to pan with knob of butter to caramalise. Bring pan of water to boil for asparagus and cook for 4-6mins. Add remaining cider to the apples, pears, shallots and reduce for 2 mins. Add double cream and a generous dessert spoon of honey and chopped thyme. Check seasoning and add if necessary.

Turn down heat and add pork back to pan to warm through. Drain potatoes. Crush in pan with knob of butter and chives. Drain asparagus, toss in butter and serve.

Serve pork on apple, pear and shallots, drizzle sauce on top and garnish with sage leaves!

Tips: Cider/honey pork quantities will make 2 portions. Freeze one to have at a later date!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 350g pork tenderloin
  • 250ml cider
  • 2dsp honey
  • 1 small apple (braeburn)
  • 1small pear
  • 1 large or 2 small shallots
  • 1½tsp finely chopped thyme
  • 150g new potatoes
  • 1dsp chopped chives
  • knob butter
  • 4 - 6 per serving asparagus spears
  • salt and pepper, to taste
  • 75ml double cream
  • splash lemon juice
  • sage leaves, to garnish
  • olive oil
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