Prep 5 mins
Cook 45 mins
Picked this up off a British recipe site and thought it sounded delightful. Fall is the perfect time for pork and apples and this one has a creamy sauce too! Cant wait to try it, and its made on the stove top in one pan!!!!!
- 2 tablespoons butter
- 1 1⁄4 lbs pork loin, cut into bite-sized pieces
- 12 baby onions, peeled
- 2 teaspoons grated lemon rind
- 1 1⁄4 cups dry cider (hard)
- 2⁄3 cup veal stock
- 2 crisp apples, such as Granny Smith, cored and sliced
- 3 tablespoons chopped fresh parsley
- 1⁄2 cup whipping cream
- salt & pepper
- Heat the butter in a large frying pan and brown the pork in batches.
- Transfer the pork to a bowl.
- Add the onions to the pan, brown lightly, then stir in the lemon rind, cider and stock and boil for about 3 minutes.
- Return all the pork to the pan and cook gently for about 25 minute until the pork is tender.
- Add the apples to the pan and cook for another 5 minute
- Using a slotted spoon transfer the pork, onions and apples to a warmed serving dish, cover and keep warm.
- Stir the parsley and cream into the pan and allow to bubble to thicken the sauce slightly.
- Season, then pour over the pork and serve hot.
A girlfriend made this for me and it was amazing!
We made a 1/2 recipe, it was a very small pork loin. A word of warning here: if you're going to make 1/2 the recipe, you probably don't want to use 1/2 the liquids. We did and it nearly burnt.
Fabulous recipe, my husband and children throughly enjoyed it (I am veggie!) I added the English mustard to give it a bit of a kick and it is definitely a recipe I would do again. I served it with rice and loved the lack of washing up! Thanks x