MaW’s Blog

Last night I cooked dinner, and it was quite successful, so here’s what I did.

Firstly, I took a nice piece of pork tenderloin fillet and slit it along the side in order to lay it open. This was then covered with cling film and hit a few times with a mallet to help it spread out a little more, although this didn’t have all that much effect so it might not have been worth the effort. It was fun though.

Then I took a small handful of sage leaves (the garden is just starting to produce enough herbs for us to harvest again) and finely chopped them, along with half an onion. These were added to breadcrumbs made from one thickish slice of bread, and the whole thing was chopped a bit using the hand blender’s chopping attachment (which had just been used to make the breadcrumbs). To complete the stuffing, the zest of just about half a lemon was added to it.

This mixture was then used to stuff the pork fillet. A few knobs of butter were added, then the whole thing was tied up with string to keep it together, and placed in our fabulous non-stick roasting dish.

To this was added a sliced eating apple and half a can of cider. The lid was put on, and it was placed in the oven at 170 degrees C for about half an hour.

After the pork was cooked (checked by spearing the thickest meat part with a fork to see if the juices were clear), it was removed from the liquid and placed on a plate to rest in the top oven, which was warm due to the bottom oven having been on for a while. The roasting tin, which is hob safe (did I mention it’s fantastic?) was put on a ring and the liquid in it boiled. I used a whisk to break up the apple pieces, then added salt and pepper and butter and cornflour/water paste to thicken it. It needed extra water a few times, but formed a nice apple-cidery sauce to go with the pork.

To serve, the pork was de-stringed, sliced into thick slices and placed on a plate with the sauce, some cauliflower and broccoli, and roast new potatoes. Delicious!

Even my family liked it.