Roast pork with apples & mustard
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Roast pork with apples & mustard

By Jenny White

Contains pork – recipe is for non-Muslims only
Tangy apples and hot mustard ensure this dish is packed full of punchy flavours

  • Prep:15 mins
    Cook:35 mins
  • Easy

Nutrition per serving

  • kcal 246
  • fat 10g
  • saturates 3g
  • carbs 12g
  • sugars 11g
  • fibre 2g
  • protein 28g
  • salt 0.39g

Ingredients

  • 1 tbsp olive oil
  • 3 eating apples
  • 500g pork fillets, sliced into medallions
  • 200ml reduced-salt chicken stock
  • 1 tbsp wholegrain mustard
  • 1 tbsp chopped sage leaves
  • 2 tbsp half-fat crème fraîche

Method

  1. Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 10 mins until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil. Fry the pork on each side for 2 mins. Add the stock and mustard to the pan, then bubble for 5 mins or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 min more.

  2. Remove from the heat and stir in the crème fraîche and some seasoning.

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