It’s been said before but I really do love my thyme plant.
It sits there in the backyard, uncomplaining. The sole survivor from my early experiments with gardening.
This thyme is like a miracle in fact. The hardy plant has overcome pests, drought and severe inattention. Throughout all the hardships it survives (mmm…seems like there’s a lesson there).
So I am repaying this stoicism by ripping off its fuzzy, fragant leaves and stuffing them into as many recipes as possible.
Today it’s pork and this beautifully sweet, light sauce is a great accompaniment to the meat.
Especially if, like me, you’re a recovering vegetarian and there are some dishes that are still too…meaty…for your palate.
Roast Pork with Apple Thyme Sauce (serves2)
- 113g pork tenderloin
- 1/4 cup EVOO or melted butter
- 1 granny smith (or similar sour green) apple, peeled and very finely chopped
- 2 tsps (or about 5 leaves) fresh thyme, finely chopped
- 1 tsp lemon zest
- 2 tbsps water
- Put pork in a baking dish then pour the butter or olive oil (making sure both sides are coated) and generously season.
- Bake at 450 for 30 minutes, depending on the thickness of your tenderloin.
- To make the sauce, heat the apple, thyme, lemon zest and water over a low heat for 15 minutes, cover and stir occasionally. The apples should break down to form a paste. Keep it warm and serve over pork.
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