Pork Loin with Apple Sauce

Charmaine Lu -
  • 1 pork tenderloin, cut into thin slices
  • 25g butter
  • 3 rashers of smoked streaky bacon, chopped
  • 6 whole sage leaves
  • 100g kale
  • 10g butter
  • For the sauce
  • 10g butter
  • 1 diced green apple
  • 1 diced shallot
  • 1 tsp chopped thyme
  • 30ml white wine vinegar
  • 250ml white wine
  • 100ml apple juice
  • 150ml chicken stock
  • 1 tbsp crème fraîche
  • Season the pork loin and fry in the butter for 3 mins on each side, then add the sage leaves and cook for 1 minute more. Remove the pork from the pan and keep warm. Add the bacon to the sage leaves in the pan and cook until crisp, then toss in the kale and cook for 3 mins or until wilted.
  • Make the sauce by melting the butter in a saucepan and cook the shallots and apple until softened. Add the vinegar, thyme and wine to the pan and reduce by half, then stir in the stock and apple juice. Reduce again by half and season well. Stir in the crème fraîche, then serve drizzled over the pork and kale - perfect!
30 mins
2 serving