Ingredients

• 300g/10½oz pork tenderloin
• 8 fresh sage leaves
• 1 tbsp plain flour
• 25g/1oz unsalted butter
• 1 tbsp olive oil
• 25g/1oz unsalted butter
• ½red onion
• peeled
• chopped
• 1 apple
• peeled
• cored and chopped
• 1 tbsp brown sugar
• 75ml/3fl oz white wine
• 50ml/2fl oz double cream
• 1 tsp Dijon mustard
• salt and freshly ground black pepper
• 1 tsp chopped fresh parsley
• 1 tsp chopped fresh chives

Directions

• For the stuffed pork
• cut the pork in half
• then cut a slit into the middle of each piece and stuff the sage leaves into the slits.
• Place the flour onto a plate and coat the pork with the flour
• shaking off any excess.
• Melt the butter with the oil in a frying pan and fry the pork for 4-5 minutes on each side
• or until completely cooked through. Leave the pork to rest in a warm place.
• For the sauce
• melt the butter in a frying pan and cook the onion
• apple and sugar over a low heat for 4-5 minutes
• or until softened.
• Add the wine to the pan and simmer until reduced by half.
• Add the double cream and mustard to the pan
• season with salt and freshly ground black pepper and bring to a simmer. Remove from the heat and add the herbs to the sauce.
• To serve
• place the pork onto a plate and pour over the sauce.