Pork fillet with apples
Fläskfilé med äpplen
Kivik is in southwest Sweden, almost halfway along the pretty stretch of coast between Simrishamn and Åhus. Kivik itself has no obvious centre, but it does possess a lovely harbour and an authentic uncommercialised air. Looks can be deceptive though, as the fishmongers-come-bakery on the harbour front is a hive of activity. Its owner must be smiling all the way to the bank.
However, Kivik’s real claim to fame is for being the apple capital of Sweden. The countryside around is dominated by gently rolling hills filled with the scent of wild garlic and the fragrance of apple blossom. The main attraction is the Apple House, next to Kiviksmusteri (Kivik’s cider factory), which seems to be aimed at ensuring its visitors leave obsessed with apples.
Pork and apple is my obsession. A timeless combination and here made with fillet (tenderloin), it is one of the tenderest cuts, but still economic. John Duxbury
• Use a meat thermometer when roasting pork fillet as it is only roasted for a short length of time and so it can be easily overcooked.
• Try this with potatis med bacon (potatoes with bacon) which can be cooked at the same temperature in the oven and is a fantastic combination.
• Swedes tend to like a lot of sauce, so if you are making this dish for Swedes I suggest using twice as much stock and a little white wine to make the gravy.
|300 g||(12 oz)||pork fillet (pork tenderloins)|
|3 tsp||olive oil|
|2 tsp||mild Swedish mustward or Dijon mustard|
|1||apple, preferably slightly sharp, cored and sliced|
|2||small onions, thinly sliced|
|freshly ground black pepper|
|1 tsp||fresh thyme leaves|
|120 ml||(½ cup)||chicken stock|
1. Trim any silver skin from the pork and pat dry with kitchen towel.
2. Brush the pork all over with a teaspoon of oil and then sprinkle with salt.
3. Preheat the oven to 220°C (425°F, gas 7, fan 190°C).
4. Whilst the oven is heating up, heat the remaining oil in an oven proof roasting dish on the hob. When hot, add the pork and brown on all sides, allow about 8 minutes in total. Transfer to a plate.
5. Add the apple, onions, black pepper and thyme to the pan on the hob. Cook until softened and just beginning to brown, stirring occasionally, about 5 minutes.
6. Brush the pork with the mustard and then place on top of the apple and onion mixture. Insert a meat thermometer into the pork and transfer to the oven. Roast for 8-15 minutes until the internal temperature of the pork reaches 65°C (150°F).
7. Transfer the pork to a plate and cover with aluminium foil to rest.
8. Place the apple and onion mixture back on the hob on a medium heat. Add the chicken stock and simmer for about 10 minutes until reduced by half. Add the butter and stir until melted.
9. Carve the pork into 1 cm (½”) slices then serve on a bed of apples and onions with some sauce drizzled over the top.
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