Method

• Peel, core, and quarter the apples
• Melt the butter in a frying pan
• Add the apple quarters and cook, turning occasionally, for about 5 mins, until golden brown
• Remove from pan and reserve cooking juices
• Add the pork to the pan and cook for 5 mins on each side, then remove and keep warm
• Add the brandy to the pan, heat for a few seconds and ignite
• When the flames have died down, stir in the red wine, scraping the sediment from the base with a wooden spoon
• Add the crème de cassis and cook until reduced
• Whisk the reserved cooking juices into the sauce, add the fruit and cook for 1 minute
• Divide the pork and apples among the serving plates and spoon sauce over them