Pork Tenderloin with prunes and apples
in Luscombe Cider Sauce

This recipe uses two classic companions to pork - prunes and apples - in one dish. The secret ingredient is Luscombe organic cider. Having checked several pints personally I can safely say it’s one of the most fantastic ciders in the county, if not the country! Great for cooking too.

Ingredients:

1 pork tenderloin (around 12" long)
12 stoned cooked prunes – you can rehydrate dried ones too
1 large Bramley apple
2 sticks celery
2 finely chopped shallots
1 tablespoon chopped marjoram
25g butter
1/2 pint dry Luscombe cider
Salt and pepper to taste
1 tablespoon fresh breadcrumbs
2 sprigs parsley
2 bay leaves
8 fl oz double cream

Method:

1. Sauté the shallots slowly in the butter until golden, being careful not to let them burn. Meanwhile, cut the tenderloin into 4 pieces and slit open each piece, cutting through to the middle to create a pocket for stuffing.

2. Chop the prunes and 1/8 Bramley with 1/2 the marjoram and all the breadcrumbs. Add half the cooked shallots and combine. This should form a paste rather like sausage meat. Stuff the tenderloin pieces with the mix then braise over a medium heat, turning to brown the meat all over.

3. Add the finely chopped celery, the rest of the chopped, peeled Bramley, the parsley, bay leaves and cider. Pop the lid on and cook slowly, turning frequently for about twenty minutes.

4. Remove the tenderloin, and all the herbs etc. Turn up the heat and reduce the contents of the pan to about 1 tablespoon. Turn down the heat and add the cream and salt and pepper to taste. Serve with the pork.