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Slice the pork tenderloin into 12 pieces and season with salt and pepper. Wrap each piece of pork in pancetta.
Heat 2 tablespoons of vegetable oil in a hot sauté pan until hot. Add pork, season with black pepper and sauté for 2 to 3 minutes on each side and set aside.
For the wild mushrooms, sauté the mushrooms in a little oil for 2 minutes then add the add garlic, the butter and season with salt and pepper. Add the double cream to the mushroom mixture and bring to a simmer. Fold into the potato puree and season with salt and pepper place into a piping bag and reserve.
For the granny smith dressing, heat a large pan over a high heat. Add sugar to the pan and cook until the sugar browns lightly, add the cider vinegar, apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to by 3/4. Season with salt and pepper.
Pass mixture through a sieve and whisk in butter and lemon juice just before serving add the vegetables, diced apple and chives. To serve, pipe the mash into the centre of the serving plates top each with the pork and finally dress with the granny smith sauce.
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