Roasted pork tenderloin with apples and purple stem broccoli Recipe

Roasted pork tenderlion with caramelised apples, purple stem broccoli and a mustard sauce.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Pork tenderloin(s) : 3 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 2 Tbsp
  • Garlic clove(s) : 4 whole
  • Lemon(s) : 1 whole
  • Rosemary sprig(s) : 2 whole
  • For the fruit
  • Braeburn apple(s) : 3 whole
  • Unsalted butter : 50 g
  • Light soft brown sugar : 35 g
  • For the vegetables
  • Purple broccoli(s) : 350 g
  • Maldon salt : 6 pinch(es)
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Unsalted butter : 50 g
  • Chicken stock : 100 ml
  • Maille wholegrain mustard : 2 Tsp


  • 1. FOR THE MEAT:

    Preheat the oven to 200'C.

    Trim any excess fat and sinew from the tenderloin.
    Rub the salt and pepper onto the pork with the olive oil.
    Heat a frying pan until hot and then sear the pork on all sides. Add the garlic, rosemary and a couple of slices of lemon to the pan and roast the pork for 7 - 10 minutes. Remove from the oven and allow to rest in the frying pan for atleast 5 minutes.


    Peel and core the apples, then cut into wedges. Put the butter and sugar into a saucepan and place over a medium heat. Cook until the butter and sugar have formed a light caramel. Add the apple wedges and cook for 5 minutes until the apples have softened and are nicely coated in the caramel.


    Soften the butter to room temperature.
    Prepare the broccoli by removing any leaves and trim the tough stalk.
    Peel and finely dice the shallot and garlic.
    Mix the shallot and garlic with the softened butter. Season with salt and pepper.
    Bring a large pan of salted water to the boil. Cook the broccoli for 3 minutes and then drain.
    Whilst still hot, add a generous amount of the shallot butter and make sure the broccoli are evenly coated.


    Remove the pork fillets from the frying pan that they were cooked in. Heat the resting juices over a medium heat and add the chicken stock. Bring to the boil and reduce by half. Stir in the mustard and then taste the sauce. Adjust with salt and pepper if needed.

Chef's tip

«Make sure you skim all excess of fat before adding the chicken stock to the sauce otherwise the sauce will be greasy.»

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