What you’ll need
- 1 fillet of pork tenderloin
- 250 ml Gasping Goose Cider (or other English Cider)
- 1 Leek (washed and sliced)
- Bunch of sage (chopped)
- 125 ml Double cream
- Whole grain mustard
- Cider vinegar
- Chicken stock - optional
- Chopped Parsley
- 2 apples (Worcester)
- Rapeseed oil
Trim the pork by removing any sinew and fat, cut in half or it can be left whole, put onto a tray and season with salt, pepper and chopped sage, spray or rub lightly with oil.
Put the pork on the grill over the Woodee Fire Pit and brown well on all sides, remove and put to one side.
Put a heavy-based pan on the Woodee grill. Add a little oil and toss in half the sliced leeks, allow to sauté for a couple of minutes before adding the cider and deglaze, allow to reduce by half, add the mustard and a little chicken stock if you want to, then finally return the pork to the pan, pop a lid on top and allow to simmer for about 10 mins. When the pork is cooked through remove from the pan and slice. Add the remaining leeks, the cream and reduce again or until the sauce thickens slightly, check the seasoning, return the sliced pork back to the pan, and finish with some chopped parsley before serving.
For the apples
Slice the apples horizontally sprinkle with a little sugar and place onto the Woodee grill, cook until slightly caramelized on both sides.
Place on a serving dish and dig in!