Pork tenderloin with honey and apple sauce

Pork tenderloin with honey and apple sauce
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 900 gr potatoes
  • 500 gr pork tenderloin
  • 10 slices parma ham
  • 100 ml white wine
  • 1 onion
  • 2 cloves of garlic
  • 2 apples
  • 2 tbspn thyme
  • 2 tbspn honey
  • 1 tspn mustard
  • 1 tbspn rosemary
  1. Season the pork tenderloin with salt and pepper.
  2. Overlap two pieces of cling film over a large chopping board. Lay the slices of parmaham on the cling film, slightly overlapping. Sit the pork tenderloin on it and use the cling film’s edges to draw the parmaham around the tenderloin.
  3. Then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Store in the fridge until needed if preparing this in advance.
  4. Preheat the oven to 180°C and line a tray with baking paper.
  5. Peel and dice the onion and garlic.
  6. Boil the potatoes in salted boiling water until half cooked, drain, and set aside for later.
  7. Heat some oil and butter in an pan. Unwrap the pork tenderloin and sear off in the hot pan until coloured all over but not cooked through.
  8. Transfer to the baking tray and finish cooking in the oven for 15 min or up to the desired internal temperature.
  9. In a different pan, heat some oil and butter and start cooking the parboiled potatoes. Season to taste with rosemary, salt and pepper.
  10. Sweat of the onion and garlic until soft in the pan in which the pork tenderloin was cooked.
  11. Deglaze the pan with the white wine and reduce by half.
  12. Peel and dice the apple and add to the sauce with the honey, mustard and thyme. Season to taste.
  13. When cooked, remove the pork tenderloin from the oven and allow to rest for 5 min in a warm spot.
  14. Slice the pork tenderloin and serve it with the pan roasted potatoes and honey and apple sauce and a green vegetable of your liking.
Stuff to know
This recipe will feed 4 people, and is therefore an alternative to a largre Sunday roast.
Serve this with a salad of chicory (click here for the recipe) or a chicory tarte tatin (click here for the recipe).
Finishing the cooking of the meat in the oven allows you to use the pan to create the sauce.
Parma ham is quite expensive. Use any ham of your liking.
Use preferably really tart apples like a bramley or a granny smith to bring out the apple flavour.