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Apple pork

Name: Apple pork
Cook time: 30 min
Yield: 2
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: 2,558kJ (611kcal)
Protein: 41g
Carbohydate: 40g
Sugars: 22g
Fat, total:33g
Saturated:17g
Sodium:375mg
Contains:Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE BAKED POTATOES:
Line an oven tray with baking paper. Place the steamed potatoes onto the tray. Peel and trim the ends off the carrot then cut in half lengthways. Cut the carrot on the diagonal into 1 cm 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 into 1 cm wedges. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the apple 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 then cook for 2-3 mins until the cabbage is soft. Remove from the pan and keep warm.
3. TO COOK THE PORK:
Remove the pork loin steaks from their packaging and pat dry with a paper towel. Season with salt and pepper. Wipe out the pan and place 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:
Divide the potatoes and carrots onto plates then add the buttered cabbage and apples. Top with the pork, pour over the cider cream sauce and sprinkle with chopped parsley.