serves 4 ingredients

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.