Roast Pork Fillet Recipe with Baked Apple Cider Sauce

Roast pork fillet served with apple puree, cider sauce, roast parsnips, and broccoli.

Roast Pork Fillet Recipe with Baked Apple Cider Sauce

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.

Course Main Course

Cuisine European

Keyword pork fillet and apple recipes, pork fillet in the oven, roast pork fillet, roast pork tenderloin

Prep Time 5

Cook Time 35

Total Time 40

Servings Servings

Calories 717kcal

Author Brian Jones

Ingredients

For the Pork Fillet

400 g Pork Fillet 14oz
1 teaspoon Dried Thyme
1 tablespoon Olive Oil
½ teaspoon Salt
¼ teaspoon Black Pepper

For the Apple Puree

2 Apples
25 g Butter 2 tablespoon
½ teaspoon Sugar
½ teaspoon Dried Sage
1 teaspoon Balsamic Vinegar
1 Pinch Salt

For the Cider Sauce

1 Medium Echalion or Banana Shallot 50g
25 g Butter 2 tablespoon
250 ml Dry Cider 1 Cup
Pinch Salt

Instructions

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 and 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 it 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.

Notes

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.

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