650 grams pork fillet, trimmed of silver-skin
2 cloves garlic, crushed
1 tablespoon Dijon mustard
sea salt and freshly ground pepper
2 apples, (I used Braeburn)
small knob of butter
2 shallots, finely chopped
1 clove garlic, crushed
1 teaspoon finely chopped rosemary
¼ teaspoon ground allspice
1 cup chicken stock
½ cup apple juice
2 tablespoons cream or crème fraîche
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 200˚C.
Tuck the thin ends of the pork fillets underneath and tie with kitchen string for even cooking. Combine the remaining ingredients and spread over the pork.
Heat a sauté pan with a little olive oil and quickly sear the pork on all sides. Take care not to let the pan catch and burn. Transfer the pork to a baking tray (do not wash the sauté pan) and roast for 10-12 minutes, turning the pork halfway through. Cooking time will depend on the thickness of the fillets. Transfer the pork to a plate, cover loosely and rest for 10 minutes.
Sauce: Peel, core and slice each apple into 8 wedges. Add the butter to the reserved sauté pan and cook the apples until lightly golden, about 3 minutes. Don’t let them get too soft. Add the shallots, garlic, rosemary and allspice and cook for 3 minutes. Add the stock and apple juice and bring to the boil. Simmer for 10 minutes or until reduced and syrupy. Add the cream and simmer for 2 minutes. Season and stir in the flat-leaf parsley.