- 600g pork fillet
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 eating apples, cored and cut into eighths
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 garlic, crushed
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 2 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 1 tbsp white or red wine vinegar
- 2 tbsp wholegrain mustard
Cut the pork into 3cm thick slices. Heat the oil in a large, non-stick frying pan, add the pork, then fry on both sides until lightly browned, about 5 mins in total. Lift out of pan and set aside. Add apples to the pan, then cook for 3-4 mins until starting to soften.
Stir in the garlic, maple syrup, vinegar and 3 tbsp water, bring to the boil, then return the meat to the pan along with any juices. Simmer for a few more mins, stirring until the pork is cooked through and the sauce is thick and sticky. Stir in the wholegrain mustard, then serve with plain or Crispy onion rice (recipe below).
Crispy onion ricePut 200g basmati rice in a pan and cover with cold water. Stir in 2 tsp stock powder or 1 crumbled stock cube. Bring to the boil, stir, then simmer for 10 mins until the water has almost evaporated. Put a lid on, leave for 5 mins, then fluff up with a fork. Meanwhile, heat 2 tbsp sunflower oil in a frying pan, add 1 thinly sliced onion, then fry until browned and crisp. Fold into the rice and serve.
Save some moneyFor a great-value meal, replace the pork with a 400g pack pork sausages, sliced into chunks. Cook for 10-12 mins before adding the apple slices.