Skip to the beginning of the images gallery

Apple pork

Name: Apple pork
Cook time: 30 min
Yield: 1
Cuisine: Quimper, Bretagne

with baked potatoes and cider cream sauce

Ready in around 30 mins

RECIPE FACT:

The first recorded reference to cider dates to Julius Caesar's first attempt to invade Britain in 55 BCE where he found the native Celts fermenting wild apples.

Nutritional Info:

Energy: 2819kj (674Kcal)
Protein: 41g
Carbohydrate: 42g
Fat: 36g
Contains: Milk

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200⁰c (fan bake).
1. TO PREPARE THE BAKED POTATOES:

Line an oven tray with baking paper. Place the steamed potatoes onto the tray. Peel and trim the end of the carrot then cut in half lengthways. Cut the carrot on the diagonal into 1cm half-moons and add to the tray. Drizzle with oil, season with salt and pepper and bake in the oven for 22-25 mins. Chop the parsley discarding the stalks and set aside.
2. TO PREPARE AND COOK THE VEGETABLES:

Core the apple and cut it in 1 cm wedges. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the apples wedges, season with salt and pepper and cook for 2-3 mins to caramelise. Add the sliced red cabbage and a large knob of butter and cook for 2-3 mins until the cabbage is soft. Remove from the pan and keep warm.
3. TO COOK THE PORK IN CIDER:

Remove the pork loin steaks from their packaging and pat dry with a paper towel. Season with salt and pepper. Place the frying pan back over a medium-high heat with a drizzle of oil. Once hot, add the pork and cook on each side for 1-2 mins. Pour the cider cream sauce into the pan and cook for 1-2 mins to warm the sauce through.
TO SERVE:

Serve the potatoes and carrots onto a plate then add the buttered cabbage and apples. Top with the pork and pour over the cider cream sauce. Finish with a sprinkle of parsley.