Roast Pork Tenderloin with Cider Sauce Recipe - National trust

This is a fantastic pork dish local to Wales beautiful flavours, nice and sweet. Let's get things going and get the pork prepped up. We want to seal the pork off very well to bring through that sweetness. If you place the pork round the outside of the pan you're doing two jobs at once because you're sealing not just the bottom but also round the edge. Lovely local butter, nice and rich to give that lovely sweetness As your butter's colouring, your pork will be colouring. At this point now add your black pepper Don't let your butter get too dark, keep feeding the pork. Now it's nice and sealed, an amazing colour all the way around. Next stage, into the oven, 200 celsius, 10 to 12 minutes We're going to make a fantastic cider sauce, simple and easy. Great produce from the National Trust, Killerton cider. We're going to reduce this cider down It's basically reducing it to about 25 per cent of it's existing volume. We're going to add some whole grain mustard with a nice sweet flavour. It's going to add great depth to the sauce. I'm going to add a little cream to it. Now a simple garnish, the orange gives the dish a great lift. The freshness works fantastically with the carrots. Same idea for the carrots as with the pork. Use a little oil to seal in the flavours. I'm going to enhance it with some thymme A bit of butter to give it some richness - the best butter in the world is English butter. To finish the carrots, orange juice - straight in, no mess, amazing! Romaine lettuces, cut straight down the middle, lengthways. Here's the exciting bit, in it goes with a *** of butter. Gives you all that flavour but it's still got texture. You can hear the crunch, it's green, lively and fresh. Take the pork out - it's an amazing colour, look at it! You know it's going to be good! Take out the romaine lettuces you don't want any excess liquid on them. Onto the plate. Carrots and oranges. Softly in the middle. Fresh orange. Pork - cut at a diagonal to get a slightly bigger slice. Hold the spoon like a pen in your hand Just a little chilli oil to give it a bit of a kick and another layer of flavour. Presentation is everything. Sometimes I impress myself!