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!
Comments for this post
