Quick recipe finder Pork tenderloin with creamed leeks
By Brian Turner From Ready Steady Cook
Ingredients
For the pork
- 1 tbsp olive oil
- 100g/3½oz pork tenderloin
- salt and freshly ground black pepper
For the caramelised apple
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 apple, sliced
For the creamed leeks
- 1 tbsp olive oil
- ½ onion, chopped
- ½ leek, white part only, chopped
- 100ml3½fl oz double cream
- 50g/1¾oz edam, chopped
Method
Preheat the oven to 200C/400F/Gas 6.
Rub the oil over the pork and season with salt and freshly ground black pepper.
Heat an ovenproof griddle pan and griddle the pork for a few minutes on both sides, then transfer to the oven and cook for 8-10 minutes, or until golden-brown and completely cooked through.
For the caramelised apple, place the butter, sugar and apple slices into a pan over a medium heat and cook gently for five minutes, or until softened and golden-brown.
For the creamed leeks, heat the oil in a frying pan and cook the onion and leek over a low heat for five minutes.
Add the cream and cheese and simmer gently for 3-4 minutes.
To serve, place the pork onto a plate with the caramelised apple and creamed leeks spooned alongside.
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