Jersey Pork Tenderloin with Apple & Cider Sauce

A delicious and comforting dish featuring locally sourced Jersey pork tenderloin, pan-fried and served with a sweet and tangy apple and cider sauce made with Jersey apples and cider. Served alongside seasonal Jersey Royal potatoes for a complete taste of the island.

Prep Time

15 minutes

Total Time

45 minutes

Calories

732 kcal

Difficulty

Easy

Equipment

3 items

Cost

£5.03/serving

Meal Type:

Side Dish

Cuisine:

Jersey

Main Ingredient:

Chicken•Pork

Occasion:

Weeknight Dinner

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

2lbsPork Tenderloin(Ideally Jersey-reared pork tenderloin)

£12.00

2Jersey Apples(Braeburn or Gala work well)

£1.20

2Shallots(Finely chopped)

£0.50

2clovesGarlic(Minced)

£0.20

1cupDry Cider(Local Jersey cider preferred)

£1.50

0.5cupChicken Broth(Low sodium)

£0.30

1tbspDijon Mustard

£0.15

2sprigsFresh Thyme(Or 1 tsp dried thyme)

£0.40

2tbspButter(Jersey butter for extra richness (optional: substitute with olive oil))

£0.25

2tbspOlive Oil

£0.15

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

1.5lbsJersey Royal Potatoes(Scrubbed, not peeled)

£3.00

2tbspFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£20.10

£5.03 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Prepare the pork: Trim any silver skin from the pork tenderloins. Season generously with salt and pepper.
3.
Sear the pork: Heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloins on all sides until browned, about 2-3 minutes per side. Transfer the skillet to the preheated oven and cook for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
4.
Rest the pork: Remove the pork from the oven and let it rest for at least 5 minutes before slicing. Tent loosely with foil.
5.
Make the sauce: While the pork is resting, prepare the apple cider sauce. In the same skillet, melt butter over medium heat. Add the shallots and garlic and cook until softened, about 3-5 minutes.
6.
Add apples and cider: Add the sliced Jersey apples and cook until slightly softened, about 5 minutes. Pour in the Jersey cider and chicken broth. Bring to a simmer and cook until the sauce has reduced slightly, about 5-7 minutes.
7.
Finish the sauce: Stir in the Dijon mustard and thyme. Season with salt and pepper to taste.
8.
Cook the Jersey Royals: While the pork is cooking, boil the Jersey Royal potatoes until tender. Drain and toss with butter and fresh parsley.
9.
Slice and serve: Slice the pork tenderloin into medallions. Serve with the apple cider sauce and Jersey Royal potatoes. Garnish with extra fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (567g)

732 kcal / 3064 kJ

Carbs

41g

16% of RDA

Fat

34g

49% of RDA

Protein

63g

126% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

18 g

20% of RDA

Sodium

218 mg

9% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

Use a meat thermometer to ensure the pork is cooked to the correct temperature.

Don't overcook the pork, as it will become dry. A slight pinkness is acceptable.

For a richer sauce, add a splash of Jersey cream at the end.

If you don't have cider, you can substitute with apple juice, but the flavor will be less complex.

Serve with a side of steamed green beans or asparagus for a complete meal.

For extra flavour, marinade the pork in the cider overnight before cooking.

Cooking Equipment

Oven

Large skillet or frying pan

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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