Today’s photo shows the dish of tenderloin of Gloucestershire Old Spot, served with caramelised apple tart, red cabbage and chorizo potatoes, which I enjoyed when I dined at the Trout at Tadpole Bridge.

It was simply delicious. When cooking tenderloin at home I usually serve it alongside apple mash, but actually this joint is so versatile it can be served with fruits and flavoured with Calvados, mustard and many other things besides.

YOU WILL NEED

  • One tenderloin
  • One Bramley apple — cored and sliced but not peeled
  • One medium onion — chopped fine
  • Two cloves of garlic — chopped fine
  • Small bunch parsley — chopped fine
  • 200ml chicken or vegetable stock
  • Oil to fry
  • Flour to dust tenderloin before cooking
  • Salt and ground black peppercorns
  • Apple mash (1/3 apple purée, 2/3 mashed potato and a little butter.

METHOD

  • Trim the tenderloin and sprinkle with seasoned flour, then fry gently in a large frying pan with a little oil.
  • Turn as it cooks to brown all sides.
  • When the tenderloin begins to feel reasonably firm to the touch — this indicates it is almost done — remove from pan and keep warm while you cook the garlic, onions and apple slices in the residue of oil in the pan.
  • Stir the garlic, onions, chopped parsley and apple slices until the onions begin to soften and the aroma of cooked garlic is waking up your taste buds.
  • Remove the contents of the pan to a warm dish, turn up the heat under the empty pan, then add the stock and bring to a rolling boil.
  • Allow the liquid to boil without a lid until reduced by a third, then remove from the heat and adjust seasoning.
  • Slice the tenderloin into medallions, arrange attractively on apple mash, spoon on cooked apple slices, garlic and onions, pouring a little of the sauce over the top.