Pork and apples with apple cider glaze
Try our version of this classic for a good old fashioned dinner that’s high on taste but low on fat
400 g, (chat), halved
Lean pork fillet
480 g, fat trimmed, (Buy 600g)
2 tbs, (apple cider)
½ cup(s), (125ml)
2 medium, each sliced into 6 rounds
- Boil, steam or microwave potatoes until tender. Drain, return to pan and cover to keep warm.
- Meanwhile, heat a large non-stick frying pan over medium heat. Add half the oil and heat for 30 seconds. Add pork and cook for 5–6 minutes each side or until cooked. Combine vinegar and sugar in a small bowl until sugar dissolves. Combine with stock, then add to pork and cook for 1–2 minutes or until slightly reduced. Cover and keep warm.
- Heat another large non-stick frying pan over medium heat. Add remaining oil and heat for 30 seconds. Add apple slices and cook for 1–2 minutes each side or until golden and tender. Place pork and sliced apples onto serving plates. Drizzle with sauce and serve with potatoes.
SERVING SUGGESTION: Steamed sugar snap peas and carrots.TIP: If you like, use kipfler potatoes instead of baby (chat) potatoes.