Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes
300g pork fillet (also called pork tenderloins)
3 tsp olive oil
1/2 tsp salt
2 tsp Swedish mustard (or Dijon mustard)
1 apple, preferably slightly sharp, cored and sliced
2 medium onions, thinly sliced
Freshly ground black pepper
1 tsp fresh thyme leaves
120 ml (1/2 cup) chicken stock, made with half a bouillon cube
1/2 tbsp butter
Apples in Kivik in southern Sweden. Photo: Johan Nilsson/TT
1. Trim any silver skin from the pork and pat dry with kitchen towel.
2. Brush the pork all over with a teaspoon of oil and then sprinkle with salt.
3. Preheat the oven to 220°C (425°F, gas 7, fan 190°C).
4. Whilst the oven is heating up, heat the remaining oil in an oven proof roasting dish on the hob. When hot, add the pork and brown on all sides, allow about 8 minutes in total. Transfer to a plate.
5. Add the apple, onions, black pepper and thyme to the pan on the hob. Cook until softened and just beginning to brown, stirring occasionally, about 5 minutes.
6. Brush the pork with the mustard and then place on top of the apple and onion mixture. Insert a meat thermometer into the pork and transfer to the oven. Roast for 8-15 minutes until the internal temperature of the pork reaches 65°C (150°F).
7. Transfer the pork to a plate and cover with aluminium foil to rest.
8. Place the apple and onion mixture back on the hob on a medium heat. Add the chicken stock and simmer for about 10 minutes until reduced by half. Add the butter and stir until melted.
9. Carve the pork into 1 cm (½”) slices then serve on a bed of apples and onions with some sauce drizzled over the top.
• Use a meat thermometer when roasting pork fillet as it is only roasted for a short length of time and so it can be easily overcooked.
• Try to source apples from Kivik, the apple capital of the Nordic nation, situated in the south west of Sweden. Or head there yourself – it’s nestled in the countryside and has a pretty harbour.
An apple festival in Kivik. Photo: Johan Nilsson/TT