Pre-heat the oven to around 180-200 degrees C. Now for the prep; firstly for the apple and cinnamon coating, mix up the following ingredients in a bowl:
• 2 tablespoons cornflour
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• 2 cooking apples, peeled, cored and grated
• 2 tablespoons dried raisins
Squeeze the grated apples to release the apple juice and bind the whole mixture together. Line a baking tray with tin foil and lay the pork tenderloin in the middle. Coat and surround the pork with the apple and cinnamon mixture and cover with tin foil to make a parcel. Put it into the oven and allow to cook for around 20 minutes before checking, basting with the juices and putting back in for another 20 minutes (extend if necessary until cooked). Please check it every now and then to ensure it doesn’t overcook and go dry. When you put the pork back in after the first 20 minutes you can put your veg on. Today I went for chargrilled carrots and parsnips along with new potatoes (that I’ll shake in butter and herbs before serving).
To serve, simply slice the pork into medallions and cover with the apple and cinnamon mixture then add your chosen veg.
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