Buttered pork tenderloin with apple

Buttered pork tenderloin with apple, served with turmeric basmati and charred Brussels sprouts

Ingredients

for 2-3 people

1 tsp raw coconut oil
1 tsp Kerrygold butter
500g pork tenderloin, trimmed, diced bite-sized
1 medium onion, chopped
¾ - 1 large green apple, chopped bite-sized
2 tsp dried rosemary
2-3 tsp organic cider
⅛ tsp pink salt, to taste
freshly ground pepper, to taste

1 C wholegrain basmati
1 tsp ground turmeric

20 Brussels sprouts, trimmed & sliced
2 cloves garlic, chopped
1 tsp rendered lard

Method

1. Heat coconut oil in a skillet pan.
2. Sweat the onions over medium heat.
3. When the onions are translucent, add in the apple cubes and 1 tsp rosemary. Mix well.
4. Once the apples have softened, add in the pork cubes. Sear the pork cubes then mix.
5. Add in 1 tsp rosemary and the cider. Mix well.
6. Cover the pan and let the pork finish cooking.
7. In the meantime, cook the basmati and sauté the Brussels sprouts.
8. Check the pork. Season as needed.
9. Add the butter into the pork and let melt over low heat. Stir well.
10. Serve the pork with rice and sprouts.