Roast Pork Fillet with Baked Apple Puree & Cider Sauce

Roast pork fillet makes the perfect Sunday lunch for two, this recipe combines it with a baked apple puree and simple cider butter sauce!

You can scale this recipe for more people by simply adding more pieces of pork. It has little to no impact on the 40 odd minute cooking time, making it a great recipe to feed a crowd in a hurry too.

Roast Pork Tenderloin for Two.

This recipe whilst looking rather might sound complex but it is remarkably simple.

You can even prepare the baked apple puree and cider sauce in advance and reheat them later.

I adore roast pork but it can take a long old time to cook. Both my roast pork belly and roast pork knuckle recipes take 3-4 hours to cook.

But tenderloin or fillet is much quicker and dishes like this roast pork fillet, my roast pork tenderloin and my char siu pork tenderloin all take under half an hour to cook.

And because of the nature of pork fillet, you can add more of them and the cooking time remains unaffected. 

In fact, so long as you have oven space you can cook this for two people as I have here or two dozen and it will not take a lot longer.

The same goes for other pork tenderloin recipes like my bacon wrapped pork tenderloin and miso & honey glazed pork tenderloin.

As a side note, it is also particularly good in stir fry dishes like my hoisin pork noodle stir fry.

Frequently Asked Questions.

Is it safe to serve pork pink?

Yes, the guidance on the safe cooking temperature for pork changed many years ago. It now sits down at 63° or 145°F.

As with most roasted meat you need to factor in a rise in temperature whilst resting. As a result, I usually remove it from the oven around 5°C below that.

Do I have to serve the pork pink?

Absolutely not! There are many food writers that will queue up to tell you how you should like your meat cooked, I’m not one of them!

I like my pork fillet cooked to the very lowest safe temperature. If you want it cooked all of the way through with no pinkness then aim for a serving temperature of 71°C or 160°F. Again remember to factor in a temperature rise whilst resting.

Going beyond that number will tighten up the pork significantly. Anywhere between those two figures will give you a lovely tender piece of pork.

A note on the cider!

This is a note for my US-based readers, cider to us Europeans refers to booze. You guys know it as hard cider.

Please do not make this with what is labelled as apple cider in the US, it will taste real funky! Try and find a nice dry hard cider or French cidre.

Serving Suggestions.

This roast pork fillet recipe has a Sunday lunch kinda vibe for me and it is only right that it gets served appropriately.

Here it is accompanied by honey roast parsnips and roasted broccoli.

But it also goes wonderfully with roast potatoes or even fondant potatoes, and sage and onion stuffing balls.

You could also add some garlic green beans with almonds or glazed Chantenay carrots. The umami hit from miso glazed Brussel sprouts would also be wonderful.

There are some Brits that will tell you that Yorkshire puddings should only be served with roast beef… they are wrong, they would work great here too!

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Oven.
• Stovetop.
• 17cm or 7″ saucepan.
• Two roasting trays.
• Mini blender.
• Kitchen knife.
• Apple corer.
• Vegetable peeler.
• Chopping board.
• Stirring and serving spoons.
• Weighing scales and or measuring cups and spoons.
• Quick read meat thermometer.
• Kitchen foil.