Chargrilled pork fillet with apple sauce







Cook Time

5-10 Min


  • 450g/1lb pork fillet, trimmed
  • 150ml/5fl oz cider
  • 1 tablespoon light muscovado sugar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, crushed
  • 2 sprigs of fresh rosemary sprigs, bruised
  • 2 tablespoons olive oil
  • finely grated zest and juice of 2 lemons
  • 2 tablespoons golden sultanas
  • 1 teaspoon chopped fresh thyme leaves
  • 2 dessert apples
  • salt and freshly ground black pepper
  • Trim the pork fillets of any fat, and cut into 1cm/1⁄2in thick rounds before placing in a bowl. Mix together half of the the cider with the sugar, mustard, garlic, rosemary sprigs, oil, half of the lemon zest and 1 tablespoon of the lemon juice. Pour over the pork, and rub all over the meat. Cover and chill until needed.
  • To make the sauce, put the remaining lemon zest in a small mixing bowl with 2 tablespoons lemon juice, the remaining cider, the sultanas and thyme leaves. Peel, core and finely dice the apples, one at a time, mixing them in as you go. Season with salt and pepper, and set aside.
  • Preheat the grill until hot. Remove the meat from its marinade, and season with salt and pepper. Cook the meat under the grill for 3 minutes per side, removing as soon as it is just cooked through, so that it retains its tenderness. Serve with the apple sauce.
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