Friday, March 20, 2009

Pork tenderloin with Apple Mash

This is absolutely perfect chilly day food.

After a long discussion about salting/not salting the potato water (no laughing, it's an important topic!) 'we' created creamy, fluffly, apple-y, mustard-y mash to go with the pork.

First bash the life out of a tenderloin sprinkle with pepper, salt, sage and lemon zest. Then roll into the frighteningly anatomical preparation shown below.

Cook your tenderloin en papilotte with apple, fennel, cider and thyme. Delicious!