- For the pork
- 400g/14oz pork tenderloin fillet, fully trimmed
- 2 tbsp olive oil
- 1 garlic clove, peeled, lightly crushed
- Knob of butter
- 3 tbsp black treacle
- For the apple sauce
- 150ml/5floz dry Devon cider, such as Ashridge
- 275ml/10fl oz beef stock
- 2 tbsp apple sauce or apple purée
- 1 Braeburn apple, peeled, core removed, chopped
- 35g/1 1/4oz butter
Pork Tenderloin brushed with Black Treacle
Tom Marks
28th April 2011
Pork Tenderloin brushed with Black Treacle
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Pork Tenderloin brused with Black Treacle recipe below, as tried and tested by professional chefs - Why not give it a try? Great recipie we use quite often in the restaurant...so simple to do with great results
Ingredients
Method
For the pork
Season the pork fillet with salt and black pepper then lightly cover in half the olive oil. Heat a large non-stick ovenproof pan on the hob until hot, then add the pork fillet and sear for a few minutes, turning every so often until the fillet is coloured on each side.
Add the crushed garlic and a k**b of the butter to the pan and baste the fillet, then place into the oven for 8-10 minutes, turning half way through cooking, until the pork is cooked through. The pork is cooked if the juices run clear when a skewer inserted into the thickest part of the fillet.
Meanwhile, for the apple sauce, put the cider into a saucepan and bring to the boil. Cook for 3-4 minutes, or until the volume of liquid is reduced by half.
Add the stock, bring to the boil and cook for 5 minutes, or until the volume of liquid has reduced by half again. Add the apple sauce, chopped apple and butter and stir to combine. Season, to taste, with salt and freshly ground black pepper.
Place the treacle into a small saucepan and warm through over a low heat.
Remove the pork from the oven, discard the garlic and pour over the warm treacle. Set the pork aside to rest for a few minutes.
TOM & JAMES (c) Feb 2010
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
