Pork Medallions with Caramelised Apple
Pork and sage is a fantastic marriage. Add apple and it’s even better. I prefer caramelised apples to a traditional apple sauce in many ways. You still get the sweetness of the apples, but you gain another texture on the plate. That’s important.
- Recipe serves4
- Preparation Time10 min
- Cooking Time10 min
Ingredients
- 1–1.5kg pork loin, cut into 1.5cm thick medallions
- 1 Knorr Chicken or Ham Stock Cube
- 1tsp fresh sage leaves, finely chopped (plus extra whole leaves for garnish)
- 1tbsp olive oil
- 2 apples
- 25g butter
- 1tsp sugar
- 1tbsp lemon juice
Method
- First make a paste of chopped sage leaves, a little Knorr Chicken or Ham Stock Cube and some olive oil.
- Peel the apples. Cut each apple into eighths and remove the core.
- Gently melt the butter in a frying pan. Add the lemon juice and dissolve the sugar into it. Gently brown the wedges of apples to caramelise them, carefully arranging them in the pan to brown the cut edges of the apple. Once one side is brown, turn them over and take them off the heat to allow them to continue cooking in their own juices.
- Take the pork loin and flatten each slice, so it’s just under 1cm thick. Spread each one with paste. Heat up a griddle pan. When it is hot, add the slices of pork loin. They will take about 60 seconds each side to cook. If you prefer, you can make this recipe with pork chops.
- Serve each one with a few wedges of apple and some sage leaves to garnish.
- This is the perfect recipe to use up any apples that have gone a bit wrinkly or bruised – simply peel them and cut out the bruise. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
