Fruity Tenderloin of Pork with Calvados Sauce
| Yield: | 2 servings |
| Categories: |
| 1 | 10 oz tenderloin pork fillet piece | |
| 4 | Dried ready-to-eat apricots | |
| 4 | Dried ready-to-eat prunes | |
| 1 | sm | Apple |
| 1/2 | Lemon; rind of | |
| 2 | tb | Parsley finely chopped |
| 3 | tb | Olive oil |
| 2 | sm | Leeks |
| 1 | sm | Red onion |
| 100 | ml | Apple juice |
| 100 | ml | Dry white wine |
| 2 | Potatoes; chopped into small | |
| ; chunks | ||
| 1 | Sprig rosemary | |
| A knob of butter | ||
| Coarse sea salt and black pepper | ||
| 1 | Clove garlic | |
| 4 | Dried apple rings | |
| 4 | tb | Double cream |
| 1 | sm | Bunc parsley |
| A splash of Calvados |
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