Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a super simple recipe with a wonderful end result. If you making this for guests the sweet and sour leek mixture can be prepared ahead of time and just reheated before serving. I have listed between 800g to 1 kg pork fillet this is just depending on appetites and whether or not you serve as is or with a potato accompaniment, if you are serving with just the vegetables you would want to serve larger portions of meat. Feel free to change vegetables I have made this with asparagus, squash, snow peas it is really whatever you enjoy or what you want to use up in your fridge.

Ingredients Nutrition

Directions

  1. Preheat oven to 200 degrees Celsius.
  2. Place pork, in an oven proof dish, rub with olive oil, cook pork between 30-45 Min's depending on weight, Pour some of the stock from the leeks over pork about half way through cooking time.
  3. Mix stock with hot water, pour half the liquid into a pan, add leeks and garlic, cook until leek softens.
  4. Add sugar and vinegar, cook stirring about 5 Min's or until leek caramelises. Add remaining stock, bring to the boil, reduce heat, simmer, uncovered until, liquid reduces by half, about 5 Min's, keep warm.
  5. Peel, core and halve apples, cut into thick slices.
  6. Melt butter in a pan, cook apples and extra sugar, stirring, until apple is browned and tender.
  7. Boil, steam or microwave vegetables until tender.
  8. Remove pork from pan, cover to keep warm, in a small saucepan add juices from pork, with the extra cup of water, stock and balsamic vinegar, bring to the boil, reduce heat slightly, mix a little water with the cornflour add, stir until mixture thickens.
  9. (I said 1-2 teaspoons cornflour depending on whether you want a thinner or thicker sauce.).
  10. Slice pork thickly and serve immediately.
  11. To Serve: Mound vegetables on a plate, arrange sliced pork over veg and top with sweet and sour leek and caramelised apples, drizzle with sauce.