Normandy Pork

Photo: flickr user iLoveButter

Ingredients

1 thick pork fillet or tenderloin weighing about 500g

2 tablespoons olive oil

knob of butter

1 salt and freshly ground black pepper

1 tablespoon tapenade or black olive paste

1 tart green eating apple<

1 small onion finely chopped

1 small clv garlic crushed

150 ml dry cider

2 tablespoons calvados (optional)

150 ml double cream

Preparation

Aga equipment:small roasting tin on second set of runners in roasting oven

Brown the pork in the oil and butter in a large frying pan on top of the aga. Season the fillet lightly then smear it with tapenade and transfer it to the roasting tin.

Roast for 30 to 40 minutes then allow it to stand and rest for 10 to 15 minutes.

Core the apple cut away and discard the top and bottom then cut the fruit into 4 thick slices.

Fry them until lightly golden in the pan juices from browning the pork then keep the apple warm on a plate in the simmering oven.

Add the onion to the frying pan and cook on the simmering plate until just soft.

Stir in the cider then boil quickly until reduced by half.

Add the calvados if using and the cream.

Boil until slightly thickened and lightly browned.

Season the sauce to taste.

Slice the pork fillet obliquely then serve the slices garnished with the fried apple and with the sauce spooned round.

Normandy pheasant and normandy chicken usually means cooked with the classic combination of apples cream and calvados. This version includes tapenade for a more mediterranean feel.

Serves 4