Bal­samic pork with ap­ples

Serves: 4 Prep: 5 min Cook: 20 min Cost per serv­ing: £1.50

Chat - - No- Fuss Food -

For the pork:

4 pork loin steaks or loin medal­lions 100ml bal­samic vine­gar 2tsp honey 2tsp freshly chopped thyme leaves or 1tsp dried thyme 15g un­salted but­ter 1tsp oil 2 small red onions, cut into 8 wedges 2 red eat­ing ap­ples,un­peeled, cored, and each ap­ple cut into 8 wedges 1 Pre­heat the oven to 180C/gas 4. Place the pork on a board be­tween two lay­ers of cling­film. Us­ing the base of a small saucepan or rolling pin, bash all over un­til the pork is about 1cm thick. 2 Mix to­gether the vine­gar, honey and herbs, sea­son with a lit­tle salt and a good grind of black pep­per. Add the pork and turn to coat. Cover and set to one side. 3 Mean­while, heat the but­ter and oil in a non­stick oven­proof fry­ing pan. Add the onions and cook for 2-3 min, stir­ring oc­ca­sion­ally, then add the ap­ples and cook for 2 min, un­til start­ing to caramelise. Re­move from the pan. 4 Drain the pork from the mari­nade and re­serve the mari­nade. Add the pork to the pan and cook over a medium heat for 3 min on one side. Turn the pork over, re­turn the onions and ap­ples to the pan and pour over the re­served mari­nade. Place the pan in the oven on the mid­dle shelf for a fur­ther 6-8 min, un­til the meat juices run clear. 5 Di­vide be­tween four plates and serve with sweet-potato mash and green veg, if you like.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.