Pork fillet with apple and mustard sauce

Ingredients

  • 1 × Apple
  • 1 × Onion
  • 500g Potatoes (Floury)
  • 250g Pork Fillet
  • 10g Parsley
  • 10g Thyme
  • 1 × Broccoli
  • 4g Beef Stock
  • 10g Mustard
  • 150g Crème Fraîche
  • 10g Butter

Method

  1. Heat plenty of water in the kettle. Pour plenty of hot water into a large saucepan and a smaller saucepan, add salt to both and bring to the boil.

  2. Peel the potatoes and quarter or halve depending on the size. Divide the broccoli into florets. Remove the core of the apple and cut the apple into approx. 1 cm wide slices. Peel and finely chop the onion. Finely chop the parsley. Pluck the thyme leaves and roughly chop. Cut pork tenderloin into 4 medallions of the same size and lightly salt.

  3. Prepare beef broth with beef stock and 100ml hot water.

  4. Add the potato quarters to the boiling water, reduce the heat and cook for 15-20 minutes until soft. Towards the end, add broccoli to the smaller saucepan and boil for 3 minutes.

  5. In a large pan heat 1 tbsp olive oil over medium heat and sear the pork fillets and apple wedges for approx 5 minutes until the apple is soft and the medallions are light pink. Then remove the meat and apple from the pan and set aside in some aluminium foil to keep warm.

  6. Fry the onion cubes in the same pan without adding any further fat for 2 - 3 minutes. Deglaze with crème fraîche, beef broth, mustard and thyme. Reduce for approx 3 minutes until the sauce has thickened. Season to taste with salt and pepper. Add the apple and medallions to the sauce and keep warm until potatoes are done.

  7. Drain the brocolli in a colander.

  8. Drain the potatoes in a colander reserving a small amount of the water. Add back to empty saucepan. Then mash the potatoes with butter, the cooking water. Add salt and pepper to taste.

  9. Spread the mashed potatoes and broccoli on plates and sprinkle with parsley. Serve with pork medallions and enjoy with apple and mustard sauce.