Recipe by The Flying Chef
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.
- 800 -1000 g pork fillets (Read note above)
- 200 ml hot water
- 1 teaspoon instant chicken bouillon granules
- 2 leeks, sliced thinly (about 700g)
- 3 garlic cloves, crushed
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 2 medium green apples (like granny smith about 300g)
- 2 tablespoons butter
- 1 tablespoon brown sugar, extra
- 400 g baby carrots
- 350 g frozen broccoli and cauliflower
- 1 cup water
- 1 teaspoon chicken stock
- 3 teaspoons balsamic vinegar
- 1 -2 teaspoon cornflour
Directions See How It's Made
- Preheat oven to 200 degrees Celsius.
- 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.
- Mix stock with hot water, pour half the liquid into a pan, add leeks and garlic, cook until leek softens.
- 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.
- Peel, core and halve apples, cut into thick slices.
- Melt butter in a pan, cook apples and extra sugar, stirring, until apple is browned and tender.
- Boil, steam or microwave vegetables until tender.
- 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.
- (I said 1-2 teaspoons cornflour depending on whether you want a thinner or thicker sauce.).
- Slice pork thickly and serve immediately.
- 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.