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    Sautèed Pork and Apple

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    Sautèed Pork and Apple

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 350-400g pork fillet
    • Salt
    • Freshly ground black pepper
    • 30g butter
    • 1 small onion, finely diced
    • 1 small clove garlic, finely diced
    • 1 tsp roughly chopped lemon thyme
    • 3 Cox's apples
    • Juice of ½ lemon
    • 2 tbsp Calvados
    • 100ml cider
    • 100ml double cream


    1. Remove any fat from the pork. Cut the meat into 1cm-thick rounds. Season. Melt the butter in a large pan and briskly fry the pork slices in a single layer for about a minute on each side. When coloured on both sides, but still rosy inside, remove and set aside.
    2. Add the onion, garlic and thyme to the pan. Cook gently for 10 minutes, until soft.
    3. Meanwhile, peel, quarter and core the apples. Cut into fat slices, toss in lemon juice, mix into the softened onion, and fry over a medium heat until lightly coloured. Add the pork and its juices, then pour in the Calvados. Immediately set the mixture alight. As soon as the flames die, mix in the cider. Boil till it has reduced slightly. Stir in the cream; season. Simmer for 5 minutes or till the sauce tastes good. Don't overcook the pork or it will be tough. Serve immediately.

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