Pork Tenderloin Diane

Pork Tenderloin Diane
serves 4

Ingredients
450g/1lb pork tenderloin, cut
crossways into 8 pieces
2 teaspoons lemon pepper
25g/1oz butter
2 tablespoons freshly squeezed
lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley

• Press each tenderloin piece into a 2.5cm/1in thick medallion, and sprinkle the surfaces with lemon pepper.
• Melt the butter in large heavy- frying pan over a medium heat. Add the medallions and cook for 3–4 minutes on each side. Remove from the pan and place on a serving platter. Cover to keep warm.
• Stir the lemon juice, Worcestershire sauce and mustard into the juices in the pan. Cook, stirring, until heated through. Pour the sauce over the medallions, and sprinkle with parsley. Serve immediately.

Chargrilled Pork Fillet With Apple Sauce

Chargrilled Pork Fillet With Apple Sauce
serves 4

Ingredients
450g/1lb pork fillet, trimmed
150ml/5fl oz cider
1 tablespoon light muscovado sugar
1 teaspoon Dijon mustard
2 garlic cloves, crushed
2 sprigs of fresh rosemary sprigs, bruised
2 tablespoons olive oil
finely grated zest and juice of 2 lemons
2 tablespoons golden sultanas
1 teaspoon chopped fresh thyme leaves
2 dessert apples
salt and freshly ground black pepper

• Trim the pork fillets of any fat, and cut into 1cm/1/2in thick rounds before placing in a bowl. Mix together half of the the cider with the sugar, mustard, garlic, rosemary sprigs, oil, half of the lemon zest and 1 tablespoon of the lemon juice. Pour over the pork, and rub all over the meat. Cover and chill until needed.
• To make the sauce, put the remaining lemon zest in a small mixing bowl with 2 tablespoons lemon juice, the remaining cider, the sultanas and thyme leaves. Peel, core and finely dice the apples, one at a time, mixing them in as you go. Season with salt and pepper, and set aside.
• Preheat the grill until hot. Remove the meat from its marinade, and season with salt and pepper. Cook the meat under the grill for 3 minutes per side, removing as soon as it is just cooked through, so that it retains its tenderness. Serve with the apple sauce.