- 200g/7oz pork tenderloin
- 1 tsp chopped fresh chives
- 1 tsp chopped fresh coriander
- 1 tsp chopped fresh mint
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 50g/1¼oz fresh breadcrumbs
- ¼ apple, chopped
- 50g/1¾oz edam, chopped
- 50g/1¾oz pork fat
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 apple, cut into 1cm/½in cubes
- Preheat the oven to 200C/400F/Gas 6.
- Using a meat mallet or rolling pin, flatten the pork to 2cm/¾in thick.
- For the rub, mix the herbs and oil in a bowl, rub over the pork and season with salt and freshly ground black pepper.
- Heat an ovenproof griddle pan and griddle the pork for 3-4 minutes on each side.
- For the apple crust, place the breadcrumbs, chopped apple and cheese on top of the pork and place into the oven to bake for five minutes, or until golden-brown and completely cooked through.
- Meanwhile, for the crackling, place the pork fat onto a baking sheet and bake in the oven for 15 minutes, or until crisp and golden-brown.
- For the apple sauce, place the butter, sugar and apple pieces into a pan and cook over a gentle heat for 5-6 minutes until softened.
- To serve, place the pork onto a plate along with the crackling and the apple sauce.