Pork tenderloin (pork fillet)
6-8 Rashers of Pancetta
1 Apple
Brown Sugar



  1. Pre-heat the oven to 220°C or gas mark 7
  2. Season the pork tenderloin with salt and pepper
  3. Wrap the thin slices of pancetta around the pork tenderloin
  4. Core the apple and cut into 8 portions
  5. Place the pork onto a baking tray and scatter the apple portions around the outside
  6. Sprinkle some brown sugar over the top of the apples
  7. Place in the oven for 15 minutes
  8. Remove from the oven, wrap in tin foil and allow to rest for 5 minutes
  9. Cut the tenderloin into medallions approximately 20mm thick

We recommend serving with mashed potato or celeriac rosti and green vegetable

Flavour burst

For additional flavour, melt 25g of butter in a pan and add 50ml of cider vinegar. Once the butter has melted, poor over the pork tenderloin and pancetta before placing in the oven.