Pork Fillet and Apple with a Cider Mustard Sauce and Rosemary and Garlic Potatoes

Pork Fillet, sliced

2 Apples, cored and quartered

15ml Rapeseed Oil

Sea Salt and freshly ground Black Pepper

50g Butter

1 Banana Shallot, peeled and diced

25ml Brandy

100ml Cider

100ml Double Cream

100ml Chicken Stock

2 Tsp Dijon Mustard

2 Tsp Grain Mustard

3 large Potatoes, peeled and diced

50ml Rapeseed Oil

Few sprigs of Rosemary

1 bulb Garlic, smashed

Sea Salt and freshly ground Black Pepper

Set the oven to 200 C

Bring the Potatoes to a boild in salted water and then

Drain and leave to steam for 10 minutes or so

Scatter in a tray and add drizzle over the Oil

Season and then scatter over the Rosemary Sprigs and Garlic cloves

Cook in the oven for about 30 minutes, turning once or twice

Once starting to brown and crisp at the edges remove

Meanwhile, in a large, non-stick frying pan, cook the Apple in the Oil and half the Butter for 7 to 8 minutes

Remove to a plate

Add the Pork to the pan and cook for 3 minutes, adding a little more butter if needed, then season

Remove to a plate

Add the Shallots and remaining Butter to the pan and cook until soft

Then add the Brandy, flame

Add the Cider, Cream and Chicken Stock and simmer until you have your desired sauce consistency

Finish with the Mustards, and season.

To serve

Spoon the Pork in all the sauce and then to a plate and place the potatoes on the side.