Try it yourself

This recipe requires a short roasting time of approximately 15 minutes, and by leaving it to rest before carving, the result will be much more tasty and succulent. The caramelised apples, prunes, beetroots and the cider dressing, makes this an impressive dish if you are having guests. Arlene Thompson will be demonstating this recipe for the Ballycarry WI ladies next Monday (March 8), representing Sainsbury’s Try Team.

Top tip: Make sure you carefully trim all the sinews from the fillet before cooking to give a more tender result.

Pork with Honey Mustard and Prunes

Serves four

Ingredients:

500g whole pork fillet, trimmed

1 tablespoons olive oil

2 eating apples eg cox’s

25g butter

25g caster sugar

1 x 75g pack watercress

16 ready to eat prunes

180 g honey

1 tablespoon wholegrain mustard

2 tablespoons cider

3 tablespoons cider vinegar

4 ready to eat beetroots, quartered

Method:

Preheat the oven to 200 degrees C, fan 180, Gas 6

Season the pork fillet well, and brush all over with olive oil. Heat a large frying pan or griddle pan and brown the pork well on all sides for 3-4 minutes. Transfer to a small shallow roasting tin and cook in the preheated oven for 15 minutes.

Meanwhile, core and cut the apples into 8 segments, keeping skin on. Melt the butter in the same pan used for the pork, add the apple segments and caster sugar and fry for 2-3 minutes on each side until golden.

Mix the honey and mustard and pour over the pork for the last 5 minutes roasting time. Pierce the pork with a skewer and if the juices are clear it is cooked through. Set aside on a carving board and wrapped in tinfoil to rest.

Add the cider, cider vinegar and all the juices from the roasting tin back into the large pan, and bubble together for a couple of minutes.

Dress each serving plate with the watercress, prunes, quartered beetroots and apples. Carve the pork into thick slices and place on top. Drizzle over the hot dressing from the pan and serve.