Pan-cooked pork fillet with apple sauce

Serves 2 500g pork tenderloin fillet, trimmed 450g potatoes, peeled and chopped 25g butter 50g sage and onion stuffing mix 2 tbsp oil ½ onion, chopped 1 sprig thyme 1 large cooking apple, chopped 150ml cider 100ml double cream sea salt and black pepper

In a bowl, soak the pork fillet in half the cider overnight. Place the potatoes in a pan, cover with water and bring to the boil. Reduce the heat and simmer for approximately 25 mins until soft and fluffy. Drain and stir in the butter and stuffing mix. Allow to cool slightly, then remove from the pan and shape into 4in discs, and set aside. Preheat the oven to 190°C/gas mark 5. Pour the oil into a frying pan on a medium heat and add the onion and thyme, sweating for 5-10 mins until slightly translucent. Add the pork fillet to the pan and cook for approximately 1-2 mins until browned, then turn and repeat on the other three sides. Place the pan in the oven and cook for 15 mins. Return the pan to the hob, remove the meat to a warmed plate, cover and set aside. Add the remaining cider to the onions in the hot pan, and when reduced to half of the volume, add the cream and chopped apple, mixing thoroughly, and cook on a low heat until reduced to the point where it sticks to the back of a spoon. Season with salt and pepper. Pour 1 tbsp oil into a separate pan over a medium heat. Carefully place the potato cakes in the pan and fry for 2 mins on each side. Place the potato cakes onto warmed plates and carve the meat into thick slabs, placing one on top of each potato cake. Pour over the sauce and serve with seasonal vegetables.