Ingredients

• 1 tbsp butter
• 1 garlic clove
• lightly crushed
• 1 sprig fresh rosemary
• ½ sweet potato
• peeled and cut into cubes
• salt and freshly ground black pepper
• 2 slices pork fillet
• about 1cm/½in thick
• salt and freshly ground black pepper
• 1 tsp vegetable oil
• 1 tsp butter
• ½ apple
• peeled
• cored and thinly sliced
• 1 garlic clove
• crushed
• 150ml/¼ pint white wine
• 4 tbsp hot chicken stock
• 2 tbsp double cream
• 2 tbsp raisins
• 2 sprigs fresh chervil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the sweet potato
• heat the butter in an ovenproof frying pan and gently fry the garlic
• rosemary and sweet potato for 3-4 minutes
• until beginning to colour.
• Transfer to the oven and cook for 6-8 minutes
• or until the sweet potato is tender. Season with salt and freshly ground black pepper and discard the rosemary and garlic.
• For the pork
• season the pork slices with salt and freshly ground black pepper.
• Heat the oil and butter in a frying pan and fry the pork and apple slices for 3-4 minutes on each side
• or until golden-brown and cooked through. Remove from the pan and set aside to keep warm.
• Add the crushed garlic to the pan and cook for one minute.
• Add the wine and simmer until reduced by half
• then add the chicken stock
• double cream and raisins
• season with salt and freshly ground black pepper and simmer until the sauce thickens slightly.
• To serve
• place the pork and apple slices onto a plate with the sweet potato and drizzle over the sauce.