For the red wine jus – bring the beef stock to a simmer in a saucepan over a low heat and reduce by three quarters. In a second saucepan, reduce the red wine by half over a low heat. Combine the liquids, then reduce to a rich, glazed jus. Season to taste with salt and set aside.
For the onions – preheat an oven to 140°C. Leaving the skins on, cut the onions into quarters and place on an oven tray, drizzle with vegetable oil and season well. Cover with foil and roast for 90 minutes.
To cook the pork – preheat an oven to 200°C. Trim the fillets to remove any sinew and excess fat, then season with salt. Bring a frying pan to a high heat with a small amount of vegetable oil and sear the fillet on all sides until golden brown. Place the pork on an oven tray and roast for 15-20 minutes or, if you have a meat thermometer, until the meat reaches 50°C.
Meanwhile, prepare the mash by boiling the potatoes in a pot of salted water for 20 minutes, or until soft. Strain and place in a stand mixer then, using the whisk attachment, whisk on a medium speed while gradually adding the butter and milk until smooth. Season to taste.
To finish – place the apples in a small bowl with the wholegrain mustard. Dress with olive oil and season to taste. Mix well and set aside.
To serve – reheat the jus over a low heat. Remove the pork from the oven and rest for five minutes. Trim the ends from the pork and cut each fillet into three pieces. Spread the mash onto each plate, then top with pork, onion and apple. Finish with spoonfuls of the hot jus and a sprinkling of fresh herbs.
vegetable oil
4 x 150g pork fillet
1kg potatoes, peeled & diced
200g butter
125ml milk
2 brown onions
500g quality beef stock, salt reduced
100ml red wine
3 granny smith apples, julienned
1 tbsp extra virgin olive oil
2 tbsp wholegrain mustard
salt & pepper
dill, parsley or snow pea tendrils, to garnish