Old-fashioned pork with apple sauce gets a modern update. Why not double up the recipe and freeze half for another meal – just don’t trim the meat. Serves 6
750g pork tenderloin, trimmed of fat and silver skin
2 Tbsp olive oil
to taste coarse salt and ground pepper
1/2 tsp fennel seeds
3 gala apples
1 tsp red wine vinegar
- Halve the leeks lengthwise, discard the darker green part, and cut crosswise into 2cm pieces. Core the apples, cut into 1/2 cm slices and halve crossways.
- Heat grill, with rack set 10cm from the heat. On a baking tray, rub pork with 1 Tbsp oil and generously season with salt and pepper. Grill for 12-14 minutes, until pork is cooked. Transfer to a plate, cover loosely with foil, and rest for 10 minutes.
- Meanwhile, in a large skillet heat the remaining oil over medium heat. Add leeks and fennel seeds and cook, stirring occasionally, until leeks are tender, about 6 minutes.
- Add apples and cook, tossing, until just beginning to soften, about 3-4 minutes. Remove from the heat, stir in the vinegar, and season with salt and pepper.
- Thinly slice the pork, and serve with apples and leeks and a garden salad.