Great on a cold winter's evening!
Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Boil the potatoes for 15-20 minutes until tender. Mash with the butter and milk; keep warm. Meanwhile, rub the pork with olive oil and fry in a hot pan for 2 minutes each side until browned (make sure you brown the fat too). Transfer the pork to a roasting tin.
Off the heat, add the apples to the pork juices. Spoon the apples and juices over the pork, scatter with the rosemary and season. Bake for 15 minutes until the pork is cooked, then transfer the pork to a plate, cover with foil and leave to rest. Return the apples to the oven for 5-7 minutes until tender.
Meanwhile, cook the kale for 4-5 minutes until just tender. Drain and toss with the salad onions. Fold into the mash, season well and keep warm.
Transfer the apples to the plate with the pork, and cover. Put the roasting tin on the hob, add the cider, bring to the boil, then bubble for 3-4 minutes, stirring until reduced by half. Stir in the crème fraîche and mustard, season and warm through. Pour over the pork, apples and kale mash to serve.
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.