Recipe

Lunch

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Pork Tenderloin Fillets
All-Purpose Flour
Butter
Baby Leeks
Mustard Seeds
Dry White Wine
Apples
Double Cream
Fresh Parsley
Salt & Black Pepper

Pork with Cream and Apple Sauce

Serve with red cabbage or fried polenta.
Total time: 20 min
Servings: 4
  • 4 Pork Tenderloin Fillets
  • 2 tbsp. All-Purpose Flour
  • 2 tbsp. Butter
  • 4 Baby Leeks, finely sliced
  • 1 tsp. Mustard Seeds, coarsely crushed
  • 2/3 c. Dry White Wine
  • 2 Apples
  • 2/3 c. Double Cream
  • 2 tbsp. Fresh Parsley, chopped
  • 1/8 tsp. Salt & Black Pepper
  • Place the flour in a bowl and add plenty of seasoning. Turn the pork in the flour mixture to coat them lightly.
  • Melt the butter in a heavy frying pan and cook the pork for 1 minute on each side.
  • Add the sliced leeks to the pan and cook for 3 minutes. Stir in the mustard seeds. Pour in the wine. Cook gently for 10 minutes, turning the pork occasionally. Peel, core and slice the apples.
  • Add the sliced apples and double cream and simmer for 3 minutes, or until the pork is fully cooked and the sauce is thick, rich and creamy. Taste for seasoning, then stir in the chopped parsley and serve at once.