Name: Fruity Tenderloin of Pork with Calvados Sauce
Ingredients: 1 10 oz tenderloin pork fillet piece; 4 Dried ready-to-eat apricots; 4 Dried ready-to-eat prunes; 1 sm Apple; 1/2 Lemon; rind of; 2 tb Parsley finely chopped; 3 tb Olive oil; 2 sm Leeks; 1 sm Red onion; 100 ml Apple juice; 100 ml Dry white wine; 2 Potatoes; chopped into small; ; chunks; 1 Sprig rosemary; A knob of butter; Coarse sea salt and black pepper; 1 Clove garlic; 4 Dried apple rings; 4 tb Double cream; 1 sm Bunc parsley; A splash of Calvados

Why do we desire the spread of the gospel throughout the world? Not out of a sinful imperialism or triumphalism, whether for ourselves or the church or even 'Christianity.' Nor just because evangelism is part of our Christian obedience (though it is). Nor primarily to make other people happy (though it does). But especially because the glory of God and of His Christ is at stake. God is King, has inaugurated His saving reign through Christ, and has a right to rule in the lives of His creatures. Our ambition, then, is to seek first His kingdom, to cherish the passionate desire that His name should receive from men the honor which is due to it.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Swiss	Can’t, Cook, Won’t, Cook	2	servings

INGREDIENTS

1		10 oz tenderloin pork fillet piece
4		Dried ready-to-eat apricots
4		Dried ready-to-eat prunes
1	sm	Apple
1/2		Lemon; rind of
2	tb	Parsley finely chopped
3	tb	Olive oil
2	sm	Leeks
1	sm	Red onion
100	ml	Apple juice
100	ml	Dry white wine
2		Potatoes; chopped into small
		; chunks
1		Sprig rosemary
		A knob of butter
		Coarse sea salt and black pepper
1		Clove garlic
4		Dried apple rings
4	tb	Double cream
1	sm	Bunc parsley
		A splash of Calvados

INSTRUCTIONS

Preheat the oven to 220c.
1 Parboil the potato chunks in a pan of salted, boiling water for 3-4
minutes. For the Pork Stuffing: Finely chop the apricots, prunes and
parsley and put in a bowl. Grate the apple coarsely and add to the bowl
with the lemon rind, chopped parsley and seasoning. Bind together to make a
wet stuffing.
2 Halve the pork fillet lengthways and, using a meat tenderiser, baton each
piece into a square 1/2cm thick. Paste the stuffing over each piece of pork
and roll up like a Swiss roll.
3 Heat a saute pan. Add 2 tbsp oil to the pan and brown off all sides of
the stuffed pork fillets. Transfer the pork fillets to a baking tin and put
in the oven for 8-10 minutes. Don't discard the saute pan.
4 Heat a small saucepan on a low heat. Shred both the leek and onion into
rings. Add to the pan and pour in the wine and apple juice. Turn up the
heat and cook until the vegetables are soft and the juice reduced. Season
generously, and stir occasionally.
5 Drain the potatoes. Heat a frying pan and add the rest of the oil and a
knob of butter. Add the potatoes to the pan. Strip the rosemary leaves off
the stalk and add to the pan.
6 Chop the garlic clove into four and add to the pan. Season well with
coarse sea salt and saute until the potatoes are golden all over.
7 Heat the pan with the meat juices and add the apple rings to warm them
through. Remove and set aside.
8 Remove the meat from the oven and set aside. Pour the meat juice from the
tin, if there is any, into the sauce pan and turn the heat up to high.
9 Add a good splash of Calvados to the pan and deglaze, letting the liquid
bubble for a few seconds, and then add the cream.
10 Chop the parsley (reserving a sprig for garnish) and add to the Calvados
sauce. Season with black pepper. Cook until the sauce begins to thicken.
11 Slice the pork into diagonal slices. To serve spoon some leeks and
onions into the centre of a plate and arrange the pork slices around with
the sauteed potatoes.
12 Spoon over the creamy Calvados sauce and garnish with the warmed apple
slices and a sprig of parsley.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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