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Ingredients

• 1 onion
• 2 pork tenderloins
• 2 garlic cloves
• 1 tbsp fresh rosemary
• 1 1/2 oz butter
• 1 1/2 tbsp cider vinegar
• 3 Granny Smith apples
• 1 1/2 tbsp demerara sugar
• 8 floz cider
• 3 tbsp crème fraîche

Directions

Roughly chop 1 onion and scatter over a greased baking dish (you can use a baking tray but make sure it has quite a high rim).

With a small sharp knife make slits all over 2 pork tenderloins . Peel and thinly slice 2 garlic cloves and push the garlic into the slits in the pork. Finely chop 1 tbsp fresh rosemary and scatter over the pork. Place the pork tenderloins on top of the onions.

In a small pan melt 1 1/2 oz butter and combine with 1 1/2 tbsp cider vinegar . Quarter and core (but don't peel) 3 Granny Smith apples . Toss the apples in the butter/vinegar mixture and then arrange in the baking dish around the pork. Pour the remaining butter mixture over the pork. Sprinkle 1 1/2 tbsp demerara sugar over the apples.

Cook on gas mark 8 (230C) for about 30 minutes until the juices from the pork run clear. Remove from the oven and transfer the pork and apples to a hot serving dish and cover with foil to keep warm.

Carefully use 8 floz cider to loosen the onions and juices from the baking dish and then pour into a small saucepan over a medium heat. Bubble the cider quickly to reduce the volume by about half (takes about 5 minutes). Whisk 3 tbsp crème fraîche into the sauce and let it bubble a lit.

Carve the pork into slices and serve with the apples and cider sauce.