Pork tenderloin with roasted apples and sage

Name: Pork tenderloin with roasted apples and sage
Total time: 45 min
Cuisine: British
Ingredients: 500g pork tenderloin, all fat trimmed; 2 apples, cored and cut in wedges; 2 red onions, cut in wedges; 1 tbsp fresh sage, chopped; 1 garlic clove, crushed; 1 tbsp olive oil; 250g green beans, trimmed; 200ml gluten free chicken stock; 1 tbsp cider vinegar

Lean pork tenderloin roasted with sage, with soft roasted apples and onions and green beans on the side.

Time45 min
LevelEasy
Costabout £1.85 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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500 gpork tenderloinall fat trimmed
2applescored and cut in wedges
2red onionscut in wedges
1 tbspfresh sagechopped
1garlic clovecrushed
1 tbspolive oil
250 ggreen beanstrimmed
200 mlgluten free chicken stock
1 tbspcider vinegar

Method

1
Heat the oven to 200°C (180°C fan). Rub the pork with half the olive oil, sage, garlic and black pepper.
2
Put the apples and onions in a roasting tin with the rest of the oil and nestle the pork on top.
3
Roast for 25 minutes until the pork is just cooked through, with no pink and juices running clear.
25 min
4
Lift the pork out and rest it for 5 minutes under foil.
5 min
5
Put the tin on the hob, add the stock and vinegar and bubble for 3 minutes to make a light sauce.
3 min
6
Steam the beans for 5 minutes. Slice the pork and serve with the apples, onions, beans and sauce.
5 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.