This month, Verbier Life gave me the challenge of creating a recipe using local produce and ingredients, with as little waste and packaging as possible. I wanted to make sure that it was also a quick and deliciously warming dish…
A match made in heaven: pork and apples. We are so fortunate to have access to beautiful, healthy, locally-reared pork in this region. It is worth the effort to source it out with your butcher – you won’t be disappointed. The same goes for the apples, I looked in the local grocery store and found the variety I wanted from a Valaisan orchard (I purchased them without using a plastic bag.) To compliment the elements on this dish, I decided I wanted a wild rice and took my own jar to buy it – I hope you try and do the same. Shops offering that service aren’t yet readily available (we have one in Le Châble), so if you can’t access one, choose a brand with less packaging or paper which you can recycle.
A quick note on the cooking of the meat: tenderloin should be trimmed of its tough silver-skin before portioning and cooking. Since this meat is very lean, be careful not to overcook it.
Winter Spiced Pork Tenderloin with Apples and Cider Sauce
1 tsp salt
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of ground cloves
450-500g piece of pork tenderloin, trimmed and cut crosswise into 9 pieces
2 tbsp butter
3 unpeeled Braeburn or Jazz apples, thinly sliced
3 shallots, thinly sliced
1/8 tsp salt
80ml unfiltered apple juice
1 tsp freshly picked thyme leaves
1 bay leaf
3 tbsp wholegrain mustard
250ml heavy cream (35%)
1 tbsp chopped fresh chives, to serve
In a small bowl, combine the first six ingredients and then sprinkle the spice mixture evenly over the pork – be sure to massage it in!
Heat a large non-stick frying pan over a medium-high heat and add the oil. Add the pork to the pan and cook for 3 minutes on each side. Remove the pork from the pan; keep warm.
Deglaze the pan with the cider, being sure to scrape all the brown bits off the bottom of the pan. Add in the mustard and cream and allow to reduce to the desired consistency. Adjust the seasoning with sea salt and freshly ground black pepper and keep warm.
Meanwhile in another non-stick frying pan, melt the butter and swirl to coat. Add the apple slices, the shallots, and the remaining 1/8 teaspoon of salt; sauté for 4 minutes or until the apple starts to brown. Add the apple cider and a bay leaf to the pan, and cook for 2 minutes or until the apple is crisp-tender. Stir in the thyme leaves.
Serve the apple mixture with the pork (usually 3 slices per person), drizzled with some sauce and finish with the chives. Serve with steamed wild rice.