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Serves 2

• 400g/14oz pork fillet (tenderloin)
• 1/4 cup wholegrain mustard
• 1.5 teaspoon (sugar free) maple-flavored syrup
• 1/2 red onion, sliced into wedges
• 1 teaspoon olive oil
• 2 large Granny Smith apples, thinly sliced
• 1/4 cup no-sugar-added 100% apple juice
• 1 tablespoon brown sugar OR sugar free maple-flavored syrup
• 1/4 cup vegetable or beef stock
• 2 tablespoons no-sugar-added 100% apple juice

Preheat oven to 500ºF/260ºC/Very Hot

Trim any white bits (fat and sinew) off the pork fillet.

Combine the mustard and syrup in small bowl and then coat the pork fillet with this mixture.

Place the fillet in a baking dish or oven proof skillet.

Combine the sliced onion in a bowl with the olive oil and mix to coat. Add the onion to the baking dish around the edges of the pork.

Place the baking dish in the oven for 20 minutes.

Meanwhile, combine the apple, 1/4 cup apple juice and sugar/syrup in a small saucepan and simmer, covered, for 10 minutes. Remove the lid and continue to simmer until all liquid has evaporated and the apple starts to brown around the edges.

When the pork has finished cooking remove it to a plate to rest for 5 minutes, covered with aluminum foil.

Combine the remaining apple juice and stock and poor into the baking dish the pork cooked in. Place the dish over a moderate heat. Scrape the pan to deglaze it and gently simmer the sauce until it thickens.

Slice the pork and serve with rocket/arugula, stewed apples and top with the sauce.

This entry was posted on Monday, January 15th, 2007 at 3:56 am and is filed under Low-Carb, Low-Fat, Pork, dinner. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.