Pork & Apple Parcels

Ingredients

• 18 1/4 oz (520 g) pork tenderloin
• 2 fennel bulbs (400 g)
• 2 apples (250 g)
• 3 tbsp (45 ml) olive oil
• 2 tbsp (30 g) Dijon mustard
• 1 cup (230 ml) apple cider
• 1 tbsp (3 g) chopped fresh thyme
• 1/4 tsp (0.6 g) black pepper

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Method

1. Heat the oven to 400°F (200°C). Sear the pork in a third of the oil until browned all over, then slice it thickly.
2. Divide the fennel and apple between four squares of baking paper, set the pork on top and spoon over the mustard, cider, thyme and pepper.
3. Fold each parcel closed, crease the edges hard, set them on a half sheet pan and bake 20-22 minutes, until the paper puffs and browns.
4. Take them to the table sealed and let everyone open their own; the steam that comes out is the best part.