zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Fragrant roast pork with curried apple relish

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Fragrant roast pork with curried apple relish

    • Preparation time: 20 minutes
    • Cooking time: 35-40 minutes
    • Total time: 55 to 60 mintues

    Serves: 4 - 6

    Ingredients

    2 pork fillets
    ½ tsp ground coriander
    1 tsp cumin seeds
    ½ tsp sea salt
    ½ tbsp groundnut oil
    1 Echalion shallot, peeled and finely chopped
    100ml cider vinegar
    1 tsp curry powder, such as medium madras
    ½ tsp Bart Nigella seeds
    1 large Bramley apple, peeled and finely diced
    2 Cox apples, peeled and finely diced
    75g soft brown sugar

    Method

    1. Preheat the oven to 200°C, gas mark 6. Check the fillets for any excess fat and trim if you need to. Mix together the coriander, cumin, salt and oil, and rub over the fillets.

    2. Place on to a baking sheet and roast in the preheated oven for 35-40 minutes until the juices run clear and there is no pink meat. Leave to rest for 5 minutes.

    3. Meanwhile, to make the relish, place the shallot into a nonreactive pan (see cook's tip) with

    the vinegar, curry powder, Nigella seeds, a generous pinch of salt and 150ml water. Simmer for 15 minutes until the shallot is tender.

    4. Next, add both the Bramley and Braeburn apples, then cover and cook for another 10 minutes until just starting to soften.

    5. Scatter in the sugar, stirring to dissolve, then bubble for 10-15 minutes until the mixture is jammy and thick.

    6. Slice the pork into medallions and serve with the apple relish and seasonal green vegetables.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    Non-reactive saucepans are those made from stainless steel, glass orceramic, or 'Teflon' coated.

    Comments

    Average user rating

    3 stars

    Glossary