PORK FILLETS WITH CARAMELISED APPLE
PREP + COOK 35 MINS SERVES 4
700g potatoes, chopped coarsely 2 medium carrots (240g), chopped coarsely 50g butter 600g pork fillets 2 medium apples (300g) 3 eschalots (75g), sliced thinly 1 cup (250ml) ginger beer 2 tbsp lime marmalade 2 tbsp baby cress
Boil, steam or microwave the potato and carrot, separately, until tender. Drain. Mash potato and carrot in a large bowl with half the butter until combined. Season to taste. Cover to keep warm.
Heat remaining butter in a large frying pan over medium-high heat. Cook pork, turning, for 10 mins or until cooked. Remove from pan. Cover, stand pork for 5 mins.
Meanwhile, thinly slice unpeeled apples crossways. Cook apple in same frying pan over high heat for 2 mins each side or until caramelised. Remove from pan. Add eschalot to pan and cook, stirring, over medium heat for 3 mins or until softened. Add ginger beer and marmalade. Bring to the boil. Reduce heat and simmer for 5 mins or until thickened slightly.
Slice pork thickly. Serve pork with apple and mash. Drizzle with sauce and sprinkle with baby cress.