Prep time:

Cooking time: 35 minutes

Total time:

Serves: 8

1.2kg Pork Tenderloin

3tbsp Grainy Mustard

140ml Apple Juice

4tbsp Balsamic Vinegar

180ml Chicken Stock

30g Butter

Juliet Bidwell from Juliet’s Catering provides a recipe for Pork Tenderloin

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

Perfect Prep

Mark Charker, Head Chef at The Bell in Ticehurst, explains how to take the stress out of Christmas cooking by getting some prep work in early All this prep leaves only cooking your festive centerpiece on the big day, and...

Tomato Sauce

Having an easy and delicious tomato sauce on hand, or in the freezer, means that you will always be able to rustle up a quick pasta dish, pizza, or even a flavoursome tomato base for a ratatouille or caponata. Large...

Tomato Tarte Tatin

This is just an upside down tart, most often found in apple form, but for a simple – and it really is simple – savoury version, it works brilliantly with tomatoes, because (in theory at least), the pastry will stay...