Roast pork with apples & mustard
- Jenny White
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Serves 4
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4.6 out of 5.50 ratingsRate
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Tangy apples and hot mustard ensure this dish is packed full of punchy flavours
Healthy
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Ingredients
Nutrition
Units:
MetricUS
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1 tbsp olive oil
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3 eating apples
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500g pork fillets
sliced into medallions
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200ml reduced-salt chicken stock
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1 tbsp wholegrain mustard
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1 tbsp chopped sage
leaves
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2 tbsp half-fat crème fraîche
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Nutrition: per serving
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kcal246
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fat10g
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saturates3g
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carbs12g
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sugars11g
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fibre2g
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protein28g
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salt0.39g
low
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Method
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step 1
Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 10 mins until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil. Fry the pork on each side for 2 mins. Add the stock and mustard to the pan, then bubble for 5 mins or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 min more.
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step 2
Remove from the heat and stir in the crème fraîche and some seasoning.
Recipe from Good Food magazine, September 2011
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A star rating of 4.6 out of 5.50 ratings
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