- Serves: 4
- Cook Time: 1 hour 40 minutes
- Prep Time: 45 minutes plus marinating time
- Effort: easy
- 1 kg pork tenderloin
- 100 g demerara sugar
- 400 ml chicken stock
- 200 ml quality dry cider
- 100 ml calvados
- 2 tbsp honey
- 1 tsp cloves
- 4 sage leaves
- 1/2 tsp black pepper
- apple sauce
For the purée
- 1/2 celeriac, peeled and cubed
- 100-200g carrots, peeled and cubed
- 150 g jerusalem artichokes, peeled and cubed
- 50 g butter
- 50 ml double cream
- pinch nutmeg
- pinch salt
- pinch black pepper
1. Combine the demerara sugar, stock, cider, calvados, honey, cloves, sage, 1 teaspoon salt and the pepper in a non-corrosive bowl. Add the pork and marinate for two hours or, ideally, overnight.
2. Preheat the oven to 190C/gas 5.
3. Remove the pork from the marinade, reserving the liquid. Make slits in the fat of the pork and sprinkle with salt.
4. Put the pork on a rack in a roasting tin and roast for 30 minutes. Then reduce the heat to 180C/gas 4 and continue cooking for a further 50 minutes. During the last 20 minutes, remove the pork from the oven at 5-minute intervals and baste with the excess marinade.
5. Meanwhile, make the mash. Place the cubed vegetables in a pan of salted water, bring to a boil, cover and boil vigorously for 20 minutes.
6. Drain the water from the vegetables and return them to the saucepan along with the butter, double cream, nutmeg and seasoning. Using a hand blender (or a food processor), whiz the mixture to a purée. Keep warm.
7. When the pork is done, set it aside to rest. Bring the remaining marinade to a boil in a saucepan and boil hard until the volume of liquid has reduced by two thirds. Carve the pork.
8. To serve, place a spoonful of purée on each serving plate. Lay two slices of pork on top, drizzle with gravy and serve with apple sauce.
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