- 1tbsp sunflower oil
- 500g pork tenderloin, trimmed
- 2 apples, each cored and cut into 8 wedges
- 4 banana shallots, halved and sliced into thick wedges
- 2tbsp runny honey
- 1tbsp dijon or wholegrain mustard
- 1tbsp reduced-salt soy sauce
- 2tsp apple cider vinegar or white wine vinegar
- 100g salad leaves, to serve
- Heat the oven to 190°C/fan 170°C/gas 5. Heat the oil in a large ovenproof frying pan set over a high heat. Add the pork to the pan and cook for 6–8 min, turning every minute, until browned all over. Transfer to a board and set aside.
- Add the apple and shallot wedges to the pan used for the pork and cook for 2–3 min until slightly browned. Take the pan off the heat and set aside.
- Combine the honey, mustard, soy sauce and vinegar in a small dish to make a glaze. Brush or rub the glaze all over the browned pork. Put the pork on top of the apples and shallots in the frying pan, then transfer to the oven. Roast for 15–20 min until the pork is cooked to your liking.
- Remove the pan from the oven, then transfer the pork to a clean board, cover with foil and leave to rest for 5 min.
- Carve the pork, then divide among 4 serving plates with the baked apples and shallots. Spoon over the pan juices, then serve with the salad leaves.
Nutrition per serving
Read more on how we calculate nutrition.
251kcal 28.9g 8.4g 2.2g 1.7g 15.8g 0.9g 30mg 15.9g 1.4mg