Ingredients
- Serves 4-6
- 1 Pork fillet, weighing about 1.2 kg
- 2 Tbsp oil
- 500ml dry cider
- 6 granny smith apples or any tart apples
- 3 onions, sliced
- A pinch cinnamon
- A pinch ginger
- Pinch dried chilli flakes
- 100g unsalted butter
- 4 sprigs fresh thyme or sage
ROAST FILLET OF PORK WITH APPLES AND CIDER
Method
- Preheat the oven 190C Heat a heavy based casserole over medium heat, add the oil and heat
- Season the pork fillet all over and carefully place into the hot casserole dish
- Do not move it until the pork is browning nicely, then turn it over so all the pork is browned
- Add the onions and herbs and mix through the oil, add the apples and spices and pour over all the cider
- Using a spoon scrape any brown bits from the pan so you get as much flavour going as possible
- Cover the casserole and place into the pre heated oven and cook for 1 hour or until the apples and onions have softened
- Remove from the oven and remove the pork and keep warm (cover with foil)
- Place the pan back on the stove top and add the butter, beat it into the apple mixture
- Slice the fillet up to desirable thickness and spoon over generous quantities of apple and cider sauce
Comments
Thanks to LECKIES BUTCHERS and HARWARDEN ORGANICS for providing the produce used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please clickhere
