I made a very short crust and laid the tenderloin across it. I sprinkled in some thyme, some black pepper, and a dust of dill. I rolled the crust carefully around it and put it on a roasting pan. I brushed a little egg white on the top to glaze it and put it in a medium oven. I peeled and sliced three green apples, some carrots, and some red onions. I added a lump of butter and put them to simmer in about an inch of cider in a tightly covered sauce pan. I made a Cumberland sauce for the pork.
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