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.
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.
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.
This roast pork fillet recipe has a Sunday lunch kinda vibe for me and it is only right that it gets served appropriately.
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!
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.
- 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.
Simple cooking techniques, perfect timing, fab presentation and great flavour combinations make this roast pork fillet with baked apple puree achievable for even novice home cooks.
For the Pork Fillet
- 400g (14oz) Pork Fillet
- 1 Tsp Dried Thyme
- 1 Tbsp Olive Oil
- Salt to Taste
- Pepper to Taste
For the Apple Puree
- 2 Apples
- 25g (~2 Tbsp) Butter
- ½ Tsp Sugar
- ½ Tsp Dried Sage
- 1 Tsp Balsamic Vinegar
- Pinch Salt
For the Cider Sauce
- 50g (⅓ Cup) Shallot
- 25g (~2 Tbsp) Butter
- 250ml (1 Cup) Dry Cider
- Pinch Salt
For the Apple Puree (35 minutes):
- Peel and core the apples.
- Cut into quarters and place on a small roasting tray with the butter.
- Sprinkle over the salt, sugar and sage.
- Roast for 35 minutes or until soft at 200°C or 400°F.
- Blend to a smooth puree passing through a fine sieve to refine if you like..
For the Cider Sauce (30 minutes):
- Heat the butter in a 17cm or 7" saucepan over a medium heat.
- Finely slice the shallot and add it to the butter and cook until softened.
- Pour in the cider add a pinch of salt and reduce down to around 100ml (just under half a cup).
- Strain off the sauce and reserve for serving
For the Pork Fillet (20-25 minutes):
- Season the pork fillet with the thyme and then generously with salt and pepper.
- Place on a roasting tray and drizzle with olive oil.
- Roast in the oven at 200°C or 400°F for 12-17 minutes.
- You want the internal temperature to reach 58°C 135-140°F before removing from the oven (see frequently asked questions above for cooking beyond medium rare).
- Cover with foil and allow to rest for 5-7 minutes.
Look for a 'mealy' or floury apple for the puree, something like a red delicious would be perfect. In the absence of this older apples tend to be more floury, but if you can only get a firm apple then bake them for up to 30 minutes longer.
Amount Per Serving: Calories: 717Total Fat: 36gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 200mgSodium: 709mgCarbohydrates: 47gFiber: 6gSugar: 35gProtein: 54g
Calorific details are provided by a third-party application and are to be used as indicative figures only.