Pan-seared pork tenderloin, caramelised apples, and a silky Dijon sauce
Prep Time: 20 Minutes Cook Time: 35 Minutes Serves: 4 Servings
Tender, pan-seared pork meets sweet caramelised apples, crispy baby potatoes and fresh green beans, all brought together with a silky Dijon sauce. Finished with our Rosemary, Thyme & Roasted Garlic mi butter, this is a beautifully balanced dish rich, savoury, fragrant and made for gathering around the table.
Ingredients
For the Pork
600–700 g pork tenderloin
1 tsp salt
½ tsp freshly ground black pepper
2 garlic cloves, minced
1 tsp fresh thyme leaves
1 tbsp olive oil
For the Caramelised Apples
2 apples, cut into wedges
1 tbsp Rosemary, Thyme & Roasted Garlic mi butter
1 tbsp honey or brown sugar
Pinch of salt
For the Crispy Baby Potatoes
600 g baby potatoes
1 tbsp Rosemary, Thyme & Roasted Garlic mi butter
Salt and black pepper
Fresh thyme
For the Green Beans
300 g green beans, trimmed
½ cup flaked almonds
1 tsp Rosemary, Thyme & Roasted Garlic mi butter
Salt and black pepper
For the Silky Dijon Sauce
1 tbsp Rosemary, Thyme & Roasted Garlic mi butter
1 tbsp Dijon mustard
½ cup fresh cream
½ cup chicken or vegetable stock
Pan juices from the pork
Black pepper, to taste
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Preparation
01. Prepare the Pork
Pat the pork tenderloin dry. Season generously with salt, black pepper, minced garlic and fresh thyme.
02. Sear the Pork
Heat the olive oil in a heavy-based pan over medium-high heat. Add the pork and sear until deeply golden on all sides. Transfer to a warm oven and cook until just done. Rest for 5–10 minutes before slicing.
03. Make the Crispy Potatoes
Boil the baby potatoes until just tender. Drain and gently crush each potato.
Toss with Rosemary, Thyme & Roasted Garlic mi butter, salt, black pepper and fresh thyme. Roast until golden and crispy.
04. Caramelise the Apples
Melt the mi butter in a pan over medium heat. Add the apple wedges and honey or brown sugar. Cook until the apples are golden, caramelised and tender but still holding their shape.
05. Make the Dijon Sauce
Using the same pan used for the pork, add the stock and scrape up the caramelised pan juices.
Stir in the Dijon mustard and cream. Simmer gently until the sauce begins to thicken.
Remove from the heat and whisk in a spoonful of Rosemary, Thyme & Roasted Garlic mi butter until silky and glossy.
06. Finish the Green Beans
Blanch the green beans until bright green and just tender.
Toast the almonds in a dry pan until lightly golden. Toss the beans with a little mi butter, then finish with the toasted almonds.
07. Plate & Serve
Slice the rested pork tenderloin and arrange with the crispy baby potatoes, caramelised apples and green beans. Spoon the silky Dijon sauce generously over the pork and finish with fresh thyme.
Serve warm and enjoy every bite.
mi butter tip
Don't rush the sauce. Let the Dijon, cream and pan juices gently come together, then add the mi butter at the end for that smooth, glossy finish.
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