SERVES 6 PORK TENDERLOIN

This recipe comes from Posada Finca La Fronda, a 7-room luxury boutique hotel owned by descendants of the British poet William Wordsworth and located in the Sierra de Aracena Park. If you can’t get Jamón Ibérico de Bellota, you can substitute Serrano ham.

Cooking Apple 1

Fresh Porcini

3 large

Fresh Thyme

leaves from 1 sprig Wholegrain Dijón Mustard 2 Tbs

Maple Syrup 3 Tbs

Pork Tenderloin 1 Jamón Ibérico de Bellota 50 g, diced

Salt and Pepper to taste

CIDER REDUCTION

Brown Sugar 3 Tbs

Fresh Thyme

leaves from 1 sprig

Chicken Stock 1 cup

Apple Cider 1 cup

Garlic

2 cloves, crushed

1 DICE the apple and porcini and stirfry in a little oil until they turn golden brown. Set aside.

2 MIX the thyme, the mustard and the maple syrup.

3 BUTTERFLY the pork tenderloin and flatten. Apply the thyme, mustard and maple syrup paste. Place the porcini, ham and apple mixture on top. Roll and tie the tenderloin. Or pan-sear in a little oil.

4 COOK the tenderloin on a medium heat grill for 5 minutes on each of the 4 sides. Or roast in a 350°F oven for 30–35 minutes.

5 FOR the cider reduction, add the brown sugar to a hot pan and let it caramelize. Add the chicken stock, cider, thyme and crushed garlic and let it reduce.

6 TO serve, slice the tenderloin crosswise so that you have the filling in the middle. Present on a plate and put a thin layer of the cider reduction over the top.