Ingredients

• 2 pork tenderloins
• each around 150g/5oz
• salt and freshly ground black pepper
• 2 tbsp honey
• 25g/1oz butter
• 2 medium Estima potatoes
• peeled
• 1 apple
• peeled
• 4 tbsp crème fraîche
• 4 free-range egg yolks
• 4 prunes
• stones removed
• 25g/1oz butter

Directions

• Preheat the oven to 210C/410F/Gas 7.
• Season the pork fillet and brush with honey.
• Heat a frying pan until hot and add the butter. When foaming
• add the pork. Sear on each side until golden brown.
• Place in the oven and cook for 8-10 minutes until just cooked through - juices will run clear when pierced when the pork is cooked.
• Remove from the oven and rest for five minutes.
• To make the rösti
• grate the potatoes and apple on a large grater into a tea towel.
• Twist the tea towel around and squeeze out any water and starch.
• Place the dry potato mix into a bowl and add the créme fraîche and egg yolks.
• Season with salt and freshly ground black pepper.
• Fill a 8cm/3in chefs' ring halfway with the potato mix. Place a prune on top.
• Fill to the top with the remaining potato mix and press down firmly.
• Heat a frying pan until hot and add the butter. Place the rösti into the pan. Remove the ring and cook the rösti for 2-3 minutes on either side until golden brown and crisp.
• Serve the rösti with the sliced pork fillet.