serves 4
ingredients
450g/1lb pork fillet, trimmed
150ml/5fl oz cider
1 tablespoon light muscovado sugar
1 teaspoon Dijon mustard
2 garlic cloves, crushed
2 sprigs of fresh rosemary sprigs,
bruised
2 tablespoons olive oil
finely grated zest and juice of
2 lemons
2 tablespoons golden sultanas
1 teaspoon chopped fresh
thyme leaves
2 dessert apples
salt and freshly ground black pepper
• Trim the pork fillets of any fat, and cut into 1cm/1⁄2in thick rounds before
placing in a bowl. Mix together half of the the cider with the sugar,
mustard, garlic, rosemary sprigs, oil, half of the lemon zest and
1 tablespoon of the lemon juice. Pour over the pork, and rub all over the
meat. Cover and chill until needed.
• To make the sauce, put the remaining lemon zest in a small mixing bowl
with 2 tablespoons lemon juice, the remaining cider, the sultanas and
thyme leaves. Peel, core and finely dice the apples, one at a time,
mixing them in as you go. Season with salt and pepper, and set aside.
• Preheat the grill until hot. Remove the meat from its marinade, and
season with salt and pepper. Cook the meat under the grill for 3 minutes
per side, removing as soon as it is just cooked through, so that it retains
its tenderness. Serve with the apple sauce.
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