Ingredients

• 1 tbsp groundnut oil
• 500g (1lb 2oz) pork tenderloin, cut into 2cm (¾in) slices
• 7g (¼oz) butter
• 1 onion, finely chopped
• 1 small red-skinned eating apple, cored and cut into eighths, tossed in the juice of ¼ lemon
• 1 level tsp light muscovado sugar
• 100ml (3½fl oz) dry cider
• 100ml (3½fl oz) chicken stock
• 100ml (3½fl oz) half-fat crème fraîche
• 1 level tsp wholegrain Dijon mustard
• 1 level tbsp fresh tarragon, chopped

Method

1. Heat the oil in a non-stick frying pan and cook the tenderloin slices in two batches over a high heat for 5 minutes or until golden all over. Put to one side.
2. Add butter to the pan, add the onion and cook for 1–2 minutes. Add the apple with any lemon juice and sauté over a medium heat for 5 minutes. Turn up the heat, add the sugar and stir-fry until everything is just golden — about 3 minutes.
3. Add the cider and bring to the boil. Add stock and return meat to the pan. Lower heat and simmer, uncovered, for 1–2 minutes. Add crème fraîche, mustard and tarragon, season and cook for 1–2 minutes until sauce is heated through.

Notes