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Black Treacle Brushed Pork, Crushed Butterbeans and Devon Cider Apple Sauce

Seared pork tenderloin glazed with black treacle served with crushed butterbeans and a rich cider and apple sauce.

PorkMain CourseHigh ProteinGluten FreeApple
Estimated Nutrition
Calories
1243.1
kcal / serving
2486.2 kcal total
Carbs
106.4g
per serving
212.8 g total
Fat
59.3g
per serving
118.5 g total
Protein
71.2g
per serving
142.4 g total
Cook Time
45
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
3
tbsp
Black Treacle
CondimentsSauces
2
tbsp
White Wine Vinegar
2
tbsp
Apple Sauce
Or apple purée
Dairy
35
g
Butter
Cold, diced
15
g
Butter
Knob for basting
35
g
Butter
For sauce
Fruits
1
piece
Apple
Braeburn, peeled, cored, chopped
LegumesPulses
250
g
Butterbeans
Dried
Liquids
150
ml
Cider
Dry, such as Ashridge
275
ml
Beef Stock
Meat
400
g
Pork Tenderloin
Fillet, fully trimmed
NutsSeeds
1
g
Salt
To taste
1
g
Black Pepper
Freshly ground, to taste
1
piece
Garlic
Clove, peeled, lightly crushed
OilsFats
2
tbsp
Olive Oil

Method

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