Fast-Roast Pork with Rosemary and Caramelised Apples recipe | Delia Smith

Ingredients

• 2 thick British pork tenderloins (weighing 12 oz/350 g each after trimming)
• 1 rounded tablespoon fresh rosemary leaves
• 3 Granny Smith apples, skins left on, cored and cut into 6 wedges each
• 2 cloves garlic, peeled and cut into thin slices
• 1½ oz (40 g) butter
• 1½ tablespoons cider vinegar
• 1 small onion, peeled and finely chopped
• 1 level tablespoon demerara sugar
• 8 floz (225 ml ) strong dry cider
• 2 heaped tablespoons half-fat creme fraiche
• salt and freshly milled black pepper