One-Pan Pork Fillet with Leeks, Apples, Mustard and Thyme
Pair pork tenderloin fillets with the flavours of leek and apple. The sauce works with whole pork chops or skin-on chicken thighs too - just adjust the simmering time.
Method
Based on 4 servings, adjust as needed.
Step 1
Melt the butter over a medium heat in a large, shallow saucepan, frying pan or flameproof casserole until foaming. Season the pork slices, then fry for 2 mins on each side until browned. Use a slotted spoon to lift the pork onto a plate, then cook the apple wedges in the same pan for 3-4 mins until starting to caramelise. Lift onto the plate and set aside. Reduce the heat, scatter the leeks and thyme into the pan and cook for 15-20 mins until softened.
Step 2
Splash in the vinegar and simmer for 1 min, then pour the stock over the leeks, season and simmer for 10 mins more. Pour in the cream, then add the mustard and return the pork and apples to the pan. Season to taste and simmer for 5 mins more until the pork is cooked through but still tender and the apples are starting to soften. Serve the pork spooned over mash, if you like.
- Ingredients
- Based on 4 servings
-
40g Butter 1x Sainsbury's British Butter, Unsalted 250g -
2 Eating Apples, cored and cut into thick wedges 2x Sainsbury's Braeburn Apple Single -
1 Leek, sliced into thick rounds 1x Sainsbury's Leeks Loose -
1 Thyme Sprig 1x Sainsbury's Bunched Thyme 20g -
1 tbsp Cider Vinegar 1x Sainsbury's Cider Vinegar 500ml -
300ml Chicken Stock 1x Knorr Stock Pot Chicken 8x28g -
150ml Double Cream, or crème fraîche 1x Sainsbury's British Double Cream 150ml -
1 tbsp Mustard 1x Sainsbury's Dijon Mustard 185g -
800g Mash, to serve 2x Sainsbury's Mashed Potato 400g -
1 Pork Fillet, sliced into thick pieces 1x Sainsbury's British Pork Tenderloin Fillet (Approx. 460G) (460g-600g)