Pork Fillet and Apple

A long long time ago, Ainsley Herriott did a TV cooking show. He did simple dish with Pork Fillet and apples, but I can’t remember exactly what it was.

Tonight I did my attempt at a re-creation. And damn fine it was too. Try it!

This is very lean, needs very little cooking oil, and its quick, easy and delicious.

To serve 4 you will need:

an apple, in eighths (ie quarter it, then cut each of those in lengthwise halves)
about 200 ml apple juice or cider (fruit juice in a box is fine)
a couple of Pork Fillets
about 2-3 tablespoons balsamic vinegar
ground black pepperTake your Pork Fillets and cut each into about 2 or 3 equal size pieces.

Put these in a hot pan with a tiny bit of peanut oil, and cook on all sides until a nice golden colour and the meat is cooked through (probably 15 minutes all up – Pork Fillet is pretty thick).

Once the Pork is mostly cooked, put the apples pieces in the same pan and cook those until golden on one side. Turn and do the other side. Watch out – it’s easy to burn the apple!

When the apple is done, the Pork should be completely cooked. Add the apple juice and the balsamic vinegar. Grind over a generous amount of black pepper, and reduce over a high heat. You want to end up with a syrup, about 1-2 tablespoons per person.

To serve, put a couple of pieces of apple on each plate, along with a piece of the Pork. Use tongs and a very sharp knife to make 4-6 cheffy looking diagonal cuts in the Pork from the top through to nearly the bottom, then spoon roughly 1-2 tablespoons of the syrup over – it needs to run down through those cuts.

I did this with home made potato chips (thick chunky slow cooked), and fennel chips.

You will be bowled over by the apple flavour, and its EASY and FAST!

For a nice variation you could stir about a tablespoon of cream into the syrup at about the time it has reduced enough.

(To make fennel chips, get a fennel bulb, cut in half top-bottom, then from one half cut into about 6-8 pieces each about 5-8 mm thick. Cook these quickly in a hot pan with about a teaspoon of peanut oil until golden on both sides. This will take about 5 minutes all up. If you like fennel, do the whole thing, otherwise you have half a fennel bulb to use for something else.)

2 Comments

Like the balsamic touch. Add a bit of sharp to it.

Comment by Trundling Grunt | August 14th, 2007 6:32 am | Permalink

If you have any quince jelly, you can deglaze the pan with it and it goes extremely well with pork as a syrup over the dish when served.

Comment by Dad | August 14th, 2007 6:39 am | Permalink

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