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CHARGRILLED PORK FILLET WITH APPLE SALSA

Pork, apples and cider are made for each other! Pork fillet is a lean cut of meat and so quick to cook, you could even prepare the meat and leave in the fridge for a few hours until you are ready to make your meal.
Try serving this with a mustardy new potato salad.
Ingredients:

450g/1lb pork fillet, trimmed

100ml/3½floz plus 60ml/4tbsp cider

15ml/1tbsp light muscovado sugar

5ml/1tsp dijon mustard

2 cloves garlic, crushed

2 sprigs rosemary, bruised

30ml/2tbsp olive oil

2 lemons

30ml/2tbsp golden sultanas

5ml/1tsp fresh thyme leaves

2 dessert apples

salt and freshly ground black pepper

Method:

  1. Trim the pork fillets of any fat and cut into 1 cm / ½ inch thick rounds before placing in a glass bowl.
  2. Mix together 100ml/3½floz cider with the sugar, mustard, garlic, rosemary sprigs, olive oil, the finely grated zest of 1 lemon and 15ml/1tbsp lemon juice.
  3. Pour over the pork and rub all over the meat. Cover and chill until needed.
  4. Remove the meat from its marinade and season with salt and freshly ground pepper, place under a preheated grill and cook for 3 mins per side and remove as soon as it is just cooked through, so that it retains its tenderness.

To make the salsa:

  1. Finely grate the zest from the remaining lemon and place in a small mixing bowl with 30ml/2tbsp lemon juice, 60ml/4tbsp cider, the sultanas and thyme leaves.
  2. Peel, core and finely dice the apples, one at a time, mixing them in as you go to prevent from discolouring.
  3. Season liberally and set aside.

To serve:

With the apple salsa.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? cources run for 2,3 and 4 days and the college is open also to non-members.