Ingredients

• 5 peppercorns
• 2 star anise
• 4 cloves
• 110ml/4fl oz white wine vinegar
• 125g/4½oz caster sugar
• 2 English Cox’s apples
• 1 lemon
• juice only
• 1 Bramley apple
• peeled and diced
• 2 pork tenderloins
• 75g/3oz plain flour
• 3 free-range eggs
• lightly beaten
• 125g/4½oz Japanese panko breadcrumbs
• vegetable oil and butter
• for frying
• 4 free-range duck eggs
• 50g/2oz butter
• 4 sticks celery
• peeled and sliced
• celery leaves for garnish

Directions

• Put the peppercorns
• star anise and cloves into a small
• sealed muslin bag.
• Place the vinegar
• 100g/3½oz of the sugar and the muslin bag in a saucepan and bring to the boil.
• Remove from the heat and leave to cool.
• With a small melon baller
• shape the Cox’s apples into balls and add them to the vinegar mixture. Set aside for at least ten minutes for the apples to absorb the vinegar.
• Bring 100ml/3½fl oz of water
• the remaining caster sugar and the lemon juice to the boil in a saucepan.
• Add the Bramley apple dice and cook until soft. Remove from the heat
• cool slightly
• then blend with a hand-blender and pass through a sieve into a clean saucepan.
• Cut the pork tenderloins in half and place between two sheets of cling film. Using a meat mallet or rolling pin bash to about 1cm/½in thick. Remove the cling film.
• Tip the flour
• eggs and breadcrumbs into separate shallow dishes. Place the pork slices in the flour
• then the egg and then the breadcrumbs
• tossing to coat thoroughly.
• Heat a non-stick frying pan until hot
• add a little oil and butter and fry the pork on each side until golden-brown and just cooked through.
• In a separate frying pan
• heat a little oil and butter and fry the duck eggs
• season with salt and freshly ground black pepper and place on top of the pork.
• Bring the butter and 200ml/7fl oz of water to the boil in a small saucepan
• season with salt and freshly ground black pepper and add the sliced celery. Cook until the celery just loses its bite. Drain well.
• To serve
• re-heat the apple purée
• if necessary
• and serve the pork with the apple purée
• pickled apple and celery
• and garnish with celery leaves.