HIGHBANK APPLE-GLAZED PORK TENDERLOIN

• porsi: 3-4

Bahan-bahan

1 x 450g pork tenderloin

1 tsp dried sage leaves, crumbled

½ tsp dried thyme

Salt and black pepper

30g butter

3 shallots, finely chopped

6 tbsp Highbank Orchard apple syrup

2 tsp Dijon mustard

5 tbsp apple cider vinegar

To serve:

Fresh thyme

Mashed potato

Petunjuk

1 Rub the pork all over with the sage and thyme and season with salt and black pepper.

2 Melt the butter in large pan over a medium- high heat until bubbling. Add the tenderloin and brown on all sides.

3 Reduce the heat to medium-low, then add the shallots. Cover and cook for 3-10 minutes, occasionally turning the pork and stirring the shallots, until cooked throughout. Transfer the pork to a plate and cover with tin foil.

4 In a small bowl, whisk five tablespoons of the apple syrup together with the Dijon mustard and three tablespoons of the apple cider vinegar. Set aside.

5 Add the remaining apple cider vinegar to the pan and bring to a boil, using a wooden spoon to scrape up any sticky, browned bits from the bottom of the pan. Turn the heat to medium- low. Return the pork to the pan along with any juices it has released.

6 Add the syrup mixture and cook for two minutes longer, turning the pork in the glaze until coated. Remove from the heat. Transfer the pork to a cutting board and cut into 1cm- thick slices.

7 Stir the remaining tablespoon of apple syrup into the glaze. Season to taste. Arrange pork slices on plates. Spoon the glaze over the pork. Top with some fresh thyme leaves and serve with creamy mash.