Creamy Pork with Apple, Cider & Sage sauce

Demonstration by Lizzie Kennedy of Lizzie's Kitchen on Signature DIsh Cookery Theatre at the Balmoral Show, 2011.

 

This is a rather special dish – easy to increase the quantities for a larger serving.

Delicious served with baby new potatoes or mash and a crisp green vegetable or salad.

 If using low fat crème fraiche be careful not to let the sauce boil after adding it – just heat through gently.

Reheats well

serves 4

 

Ingredients

350 g pork fillet – well trimmed
1 tablespoon flour – seasoned
knob butter
1 tablespoon rapeseed oil

3 - 4 sage leaves – finely chopped
2 spring onions – finely sliced
2 garlic cloves – minced
1 Bramley cooking apple – peeled and chopped finely
1 teaspoon light muscovado sugar
250 ml dry cider or apple juice
100 - 150 ml double cream or crème fraiche
maldon sea salt
freshly ground black pepper

Garnish
fresh parsley

 

Method

• melt the butter in a heavy based sauté pan over a gentle heat

• add the oil

• sauté the onion, apple, sage leaves sugar, garlic and seasoning until soft

• remove to a bowl

• cut the pork into fairly thin slices about the thickness of a £1 coin

• coat the pork in the seasoned flour

• heat a little more oil and butter in the pan over a fairly high heat

• fry the pork until golden brown on both sides

• add the onion and apple mix

• deglaze the pan with the cider/apple juice - stir well

• increase the heat and bring to a gentle boil

• reduce the heat and stir through the cream or crème fraiche and allow to cook for 10 minutes or so until the pork is cooked

• taste and adjust seasoning

                                                                                                     © lizziekennedy/lizzie’s kitchen 2011