Richard Valder of @Angela’s shares his seasonal recipe for honey roasted tenderloin of local pork with apple, sage and calvados cream
You will need
- Pork tenderloins 2, cut trimmed and cut into 200g whole pieces
- Extra virgin olive oil 50ml
- Local honey 100ml
- Cider 100ml
- Braeburn apples 4
- Fresh sage 50g
- Calvados 50ml
- Whipping cream 200ml
- Pre-heat the oven to 230°c/gm8. Using a melon baller, round out marbles of the apples and place into a bowl. You will need six apple marbles per portion. Then add the calvados and cider.
- Clean the sage and chop finely and add to the bowl with the apples. The apples need to be allowed to soak for three hours to allow the flavours to seep together.
- Heat a shallow pan with olive oil and coat the pork tenderloin in honey, then place in the pan and seal the meat until it’s golden.
- When sealed, add the apple marbles with a little of the calvados, sage and cider marinade. Then roast them all together in the oven for 10 minutes. You’ll know the meat is cooked when it’s firm to the touch and the juices run clear.
- Remove the meat from the pan and allow it to rest. With the apple mix left in the pan, add the remaining calvados, cider and sage. Then add the cream, and reduce again. Then taste and adjust the seasoning.
- Slice the pork tenderloin and serve with the sauce, placing the apples around the plate.
Chef’s tip: ‘This is one of our most popular dishes – it has all the classic elements that go well with pork,’ says Richard.
@Angela’s Restaurant, 38 New Bridge Street, Exeter, EX4 3AH