Seared T-bone pork with apple cider sauce

This MasterChef Ireland recipe is served with a pickled mushroom and salted fennel on a toast with sweet potato purée.


  • pork chop
  • 150 g apple
  • 5 g ginger
  • 20 g caster sugar
  • 1 shallot
  • 1 slice breadpinch oregano
  • 1 bay leaf
  • garlic flowers
  • 3 brown mushrooms
  • mushroom 5g
  • 5 g white flat mushroom
  • 1 lemon
  • garlic flowers, sage flowers
  • 5 g fennel seed
  • 50 g butter
  • 125 ml chicken stock
  • 75 ml apple cider


  1. Render fat to get 50ml. Add finely chopped apple and shallot. Season with salt and pepper and oregano - refrigerate. When serving add to slice of toast from baguette.
  2. Add 50g apple, 1 piece ginger, 20g of caster sugar and some water- cook through- keep warm
  3. Fry ½ shallot in some vegetable oil, add bay leaf, oregano. Add 75ml cider, boil off alcohol and then add chicken stock. Reduce. Whisk in butter before serving
  4. Boil white wine vinegar with green chilli. Add mushrooms for 30 seconds. Remove and drain.
  5. Boil sweet potatoes, drain, purée, add lemon, butter, cream and season.
  6. Fry 3 pieces of brown mushroom in vegetable oil- keep warm.
  7. Flash pork on both sides till browned-put in cool oven 65°-70°c- until meat reaches temp. Rest under foil for 7-8minutes - carve and serve.
  8. Plate up - garnish with garlic and sage flowers.
  9. Season to taste.


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