PORK, SAVOY, POTATO

Serves 4

1 pork tenderloin

1 savoy cabbage

15 Koffman new potatoes

2 cloves garlic

1 red chilli Serrano ham

2 Bramley apples

2 pink lady apples

3 tbsp brown sugar

4 slices of serrano

1 litre of pork stock

500ml of port ½ bunch of chives.

Cornish sea salt company l Prep the tenderloin by cleaning the silver skin and fat off. Then cut into 4 equal pieces. Split those pieces into three for a portion. l Prep the new potatoes by washing, place in salt water and bring to boil until al dente. Crush potatoes and salt with garlic. Either deep fry or pan fry until the potatoes are browned with an initial crunch. l Prep the savoy cabbage by shredding down and cooking in a pan with an emulsion of diced garlic and chill. l Cook serrano ham in oven until crispy. l Cook apples and brown sugar in a pan with a splash of white wine vinegar. Blend in a food processor. l To cook the pork, add oil, garlic and thyme to a bowl. Coat pork portions in the marinade then place in a hot pan to fry off. Finish in the oven. You are looking for a golden brown on each side. l Reduce the port and pork stock until half and alcohol is cooked off. You are looking for a thicker texture. Add a touch of apple juice for sweetness.