pork and apples

A classic combination, but one that needs a bit of updating since pork chops and applesauce was crowned as Peter Brady's favourite dish in The Brady Bunch. (He was trying to make like Bogart.)

My husband coats Bramley apple sauce all over his pork, so I was keen to devise a recipe that would allow him to enjoy the tart apple flavour without needing to resort to the jar.

Pork, apples, onion, courgettes and potatoes: a five-star five-ingredient meal that needs only a few extra bits from the pantry to make a fantastic and fresh Saturday night dinner.

Pork tenderloin is one of my favourite cuts, because it is so tender, yet not particularly fatty, but care must be taken not to let it dry out. In this sense it is quite similar to chicken breast - so searing it first before roasting (and then roasting it wrapped up in foil) should keep it quite juicy. However, a few extra minutes of roasting time will be required.

Seared and roasted pork tenderloin with apples and onion, served with courgettes and mash
(serves 2)

a cut of pork tenderloin (will likely serve more than 2, but leftovers can be saved for lunch the next day)
1 large apple, sliced across into about 4 rings, then cored
1 large onion, sliced across into about four rings
dried thyme
about 10 sprays of olive oil
250 g potato, peeled and cubed
1 large courgette, sliced
a splash of milk
salt and freshly ground black pepper

Preheat the oven to 200 C. Season the pork tenderloin.

Heat the oil in a large pan, and once hot, add the pork tenderloin, searing on all four sides for about 30 seconds each.

Add to a large piece of foil with the onions and apple and close up.

Roast for 35 minutes.

About 15 minutes before finishing, set the potatoes to boil for about 10 minutes. Drain and return to the pan with a splash of milk. Season and mash; keep covered.

When the pork is finished, remove from the oven and allow to sit for 10 minutes before carving.

Re-heat the pan that the pork was seared in, and add the courgettes and saute.

Slice the pork into thin medallions and serve with the mash, courgettes, and 2 pieces each of onion and apple. Drizzle the juices in the roasting tin over the pork and serve.