Pork Tenderloin with Apple Gravy

Pork has gotten a lot of bad press over the years - it has been reported to be over salted and fatty - however, this is not the case - pork is in fact as lean as chicken and is in my opinion even more tasty, so what better time is there to pork it up!!!!

Pork Tenderloin with Apple Gravy


 Serves 4

1lb pork tenderloin

1 tablespoon olive oil

½ teaspoon sea salt

½ teaspoon black pepper

1 teaspoon mustard seeds

2 onions (finely diced)

1 small green apple (grated)

500ml apple juice

100ml cider vinegar

1 teaspoon mustard powder


Preheat oven to 180 C / 350 F / Gas 4.

Prepare pork by patting dry with a paper towel.

Smear olive oil over the pork joint and sprinkle with salt and pepper.

Heat a casserole pot or a heavy based saucepan on a medium to high heat.

Add the oiled and seasoned pork joint and cook for 3 – 4 minutes or until all sides of the joint are brown.

Remove pork and set aside.

To the same pot add the mustard seeds and onions and sauté for 3 – 4 minutes.

Add the grated apple, apple juice, cider vinegar and mustard powder, mix well and simmer for 2 – 3 minutes.

Return pork to the pot, baste with the mustard and apple liquid and cover.

Place the casserole pot into the oven and cook slowly at 150 C, for 1 – 2 hours, making sure to baste and rotate pork joint occasionally.

Remove from oven and allow meat to rest for 10 minutes.

Slice the pork and reserve apple and mustard liquid for gravy.

Serve with a mustard mash and green beans.