Chargrilled Pork Tenderloin

This classic dish with Coxes Apple, Red Onions & Sage is exactly what you want to eat at the start of Autumn when the abundance of apples are literally falling off the trees. Cooking on a chargrill is optional, but if you want to retain use of your outdoor kitchen just a little longer this is a good way to do so.

Ingredients For 4
600g Pork Tenderloin
2 tablespoons Rapeseed Oil
1 Red Onion, peeled and cut into strips
A dash of Cider Vinegar
2 Coxes Apples, quartered, cored and sliced
8 Sage Leaves, cut into strips 
250ml Cider
1 tablespoon Dijon Mustard
1 tablespoon Honey
Salt & freshly ground Black Pepper
Extra Sage Leaves and Flowers to garnish

Method

• Cut the pork into 8 even pieces. Bash these out to make medallions, season with salt and pepper, sprinkle with a little oil, set aside ready to chargrill at the last minute.

• Heat the remaining oil in a heavy based pan over a moderate heat. Cook the Red Onion until softened, adding a dash of vinegar to retain the bright colour.

• Add the apple and sage to the pan, fry for 2 minutes. Turn down the heat, stir in the cider, mustard and honey, season with salt & pepper.

• Simmer the mixture for 10 minutes to turn it into a compote. Keep warm or set aside to reheat when needed.

• Either use a hot barbeque or place a ribbed griddle pan over a high heat. Sear the pork medallions for 2 to 3 minutes of each side. Serve on a bed of the apple Compote, garnish with extra sage leaves and flowers.