Go, Eat Your Food With Gladness

You can see from this recipe print out that I have cooked this delicious dish several times and I have been keeping it for reference. The other side of paper shows another recipe by the same author, a dish which I cooked for a 1 or 2 persons meal. Both recipes are by Delia Smith, Britain iconic TV chef. First, Roast Pork with Rosemary and Caramelized apples. It is unbelievably easy and fast to prepare and cook.  The pork can be prepared in advance and chill in the fridge. When roasted, the  pork is tender,moist and succulent. The flavor is enhanced by the distinct aroma of rosemary and the tart sweetness of caramelised apples. A little of the rich gravy makes this an excellent dish for pork lovers.

Fast Roast Pork with Rosemary and Caramelised Apples
Serves 6
How to Cook for Two Delia Smith

Ingredients

2 thick pork tenderloins weighing 350g each after trimming
1 rounded tablespoon fresh rosemary leaves
3 Granny Smith apples, skins left on, cored and cut into 6 wedges each
2 cloves garlic, peeled and cut into thin slices
40g butter
11/2 tablespoons cider vinegar
1 small onion, peeled and finely chopped
1 level tablespoon demerara sugar
225 ml strong dry cider
2 heaped tablespoons half fat creme fraiche(double cream)
Salt and freshly milled black pepper

Method

• Preheat oven to 230C. Using a small, sharp knife, make little slitds all over the pork and push the slivers of garlic into them, turning the fillet over so the garlic is in on both sides. Next, place the rosemary leaves in a mortar and bruise them with a pestle to release their fragrant oil, the fragrant oil, then chop them very finely.

• Now melt the butter and combine it with the cider vinegar, then brush the meat with some of this mixture, sprinkle with half the rosemary and season with salt and pepper. Scatter the onion over the buttered baking tray and place the pork on top. All this can be prepared in advance, then covered with clingfilm.

• When you want to cook the roast, prepare the apples by tossing them with the remaining cider vinegar and butter mixture, then arrange them all around the pork on the baking tray and sprinkle with the sugar and the rest of the rosemary. P{lace the baking tray in the oven on a high shelf and roast for 25-30 mins (this will depend on the thickness of the pork), until the pork is cooked and there are no pink juices.
• After that, remove the baking tray from the oven and transfer the pork and apples to a hot serving dish, cover with foil and keep warm. Meanwhile, pour a little of the cider on to the tray, over the heat, to loosen the onions and juices from it, then pour into a saucepan over a medium heat, add the rest of the cider and let it bubble and reduce by about a third - this will take about 5 mins. Then whisk in the creme fraiche(double cream), let it bubble a bit more and add some seasoning.

After the pork has rested for about 10 mins, transfer it to a board and carve it into thick slices, then return them to the serving plate to rejoin the apples. Pour the sauce over and serve as soon as possible. Roast potatoes are particularly good with this. You can strain the gravy for a smoother finish, but I prefer the onion bits in the sauce. Cut apples into big wedges. This meal is prepared for 1 serve only.

Go, eat your food with gladness, and drink your wine with a joyful heart, for it is now that God favors what you do.  Ecclesiastes 9:7

This post is for Cook like a Star, Delia Smith blog hop, hosted by Zoe of Bake for Happy kids, Baby Sumo from Eat your heart out and Mich from piece of cake