Pork fillet with caramelised apples
2 medium, red, cored and thinly sliced
Pork Fillet, Lean, raw
500 g, tenderloin, sliced
2 teaspoons, level
1 medium, red, thinly sliced
300 ml, as purchased, unsweetened
3 sprig(s), Serve with green veg such as sugar snap peas, broccoli, spinach or green beans,
- Heat 1 tsp olive oil in a large non-stick frying pan and add the apple slices, cooking them over a medium-high heat for about 2 minutes per side. Add the sugar and cook for another 1-2 minutes, until caramelised. Remove from the pan and set aside. Wipe out the pan with kitchen paper.
- Roll the pieces of pork fillet in the dried sage. Heat the remaining olive oil in the frying pan. Add the pork and cook over medium-high heat for 3-4 minutes, to brown. Add the red onion and cook for 2 more minutes, stirring occasionally.
- Pour in the apple juice and simmer for 10 minutes. The liquid should reduce down a little. Just before serving, add the apples and cook for 2 minutes until heated through.
- Season, then serve with lightly cooked green vegetables.