Name: Pork fillet and cider apple gravy
Yield: 4
Cuisine: American
Ingredients: 2kg loin of pork; Salt and pepper; 20ml groundnut oil; 2 thyme sprigs; For the cider apple gravy; 1 to 2 tbsp groundnut oil; 500g pork bones (ask your butcher), chopped small; 1 large onion, peeled and chopped; 1 large carrot, peeled and chopped; 1 Granny Smith apple, chopped; 1 celery stick, chopped; 2 garlic gloves, peeled and crushed; 1 bay leaf; 300ml dry cider; 400ml chicken stock; For the apple and tarragon compote; 6 Granny Smith apples; 20g unsalted butter; 75ml dry cider; 3 tarragon sprigs, blanched (briefly in boiling water) drained and chopped; 1 to 2 tsp soft brown sugar (preferably muscovado)