- 140g/5oz pork fillet
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 30g/1oz butter
- ½ potato, peeled and chopped
- ½ apple, peeled, cored and grated
- 30g/1oz butter
- 30g/1oz raisins
- 40g/¼oz onion, chopped
- 110g/4oz frozen peas
- 20g/3/4oz butter
- 2 tbsp white wine
- 2½ tbsp double cream
- Preheat the oven to 220C/425F/Gas 7.
- For the pork, season to taste with salt and freshly ground black pepper.
- Heat the oil and butter in an ovenproof frying pan over a high heat. When the pan is hot sear or brown the meat on all sides.
- Add the potatoes around the pork, in the pan. Transfer the pan into the oven and cook for ten minutes, or until cooked through.
- For the apple sauce, place all of the ingredients into a small frying pan over a gentle heat and cook, while stirring, for five minutes.
- For the purée, place all of the ingredients into a small pan over a medium heat and cook gently for ten minutes. Transfer into a food processor and season with salt and freshly ground black pepper. Blend until smooth.
- To serve, spoon the purée onto a serving plate, place the pork on top and spoon some apple sauce on the side.