When I first saw this recipe I thought it sounded nice, but when I made it, it truly surpassed all expectations! Everyone who I have made it for just LOVES it – a definite hit in our house!
|Pork and Apple Braise|
- 500g/1lb 2oz pork tenderloin
- 4 tbsp seasoned flour
- 4 tbsp olive oil
- 1 onion – chopped
- 1 apple, cored and cut into wedges (leave the skin on)
- 300ml/ 1/2 pint pork, chicken or vegetable stock
- 3 bay leaves
- 1tbsp french mustard
- 3 or 4 sprigs of chopped flat leaf parsley
- You can make this whole dish a large frying pan.
- Cut the pork into slices and coat in the seasoned flour.
- Fry the pork in half the oil, in small batches. Set them aside.
- Fry the onion in the rest of the oil, until soft and golden brown. Add more oil if necessary.
- Add the apple and cook for another 2 mins.
- Stir in the stock.
- Return the pork to the pan, add the bay leaves and mustard, and stir well.
- Bring to a simmer and then turn down the heat and cook for 30 minutes, or until the sauce has thickened and the pork is fully cooked. Stir every 5 minutes.
Make sure the frying pan you use is large enough for the whole dish to fit into.
Cox’s apples are a good variety, but you can use any firm, tangy eating apple.
Use lean pork, I find fillet cut into 2cm slices the best.
Serving suggestion: serve with rice.