Pork & apple sauce

Pork & apple sauce


  • 2 green eating apples
  • 1cm piece of ginger
  • 150 g brown rice
  • 200 g small carrots
  • 200 g tenderstem broccoli
  • 220 g piece of lean higher-welfare pork fillet
  • 1 whole nutmeg , for grating
  • 8 leaves of fresh sage
  • olive oil
  • 2 oranges
  • 2
    tablespoons natural yogurt


Quarter the apples and remove the cores, peel and finely chop
the ginger and place both in a pan with 300ml of boiling water. Boil
hard for 10 minutes, stirring occasionally. Tip the contents of the pan
into a blender and blitz until smooth. Rinse the pan, return to the heat and cook the rice according to the packet instructions. Steam the
carrots in a colander above the rice for 20 minutes with a lid on, then
remove them to a plate. Add the broccoli to the colander to steam for
the last 5 minutes, then put aside and drain the rice.

Meanwhile, season the pork all over with a pinch of sea salt and black
pepper, finely grate over a quarter of the nutmeg, then pick over the
sage leaves and really press them into both sides of the pork. Put 1
tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for 4 minutes on each side
(depending on its thickness – use your instincts), or until golden and
cooked through.

Remove the pork to a board to rest for a few minutes. Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat
them and pick up the sticky bits from the bottom, then leave until it
becomes a natural syrupy glaze. Slice the pork and serve with the rice,
broccoli and carrots. Swirl the yoghurt through half the apple sauce
(keep the rest for another day) and serve on the side. Drizzle with any
pan and resting juices, and tuck in.

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