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Pork Normandy
Ingredients
| 1 | pork fillet, about 12 - 15 ozs, cut into thin pieces |
| 1 large | onion, chopped |
| 3 clove(s) | garlic, finely sliced |
| 2 | green eating apples, Granny Smiths are best, unpeeled but sliced |
| 240 ml | dry or medium cider |
| 140 ml | carton of soured cream or creme fraiche |
| 60 ml | chicken stock (1 cube in hot water) or real if you have it |
| 1 tsp | cornflour, mixed with some of the cider |
| basil and marjoram, chopped | |
| salt and pepper, to taste | |
| olive oil or butter ( or a mixture of both) for frying |
Method
Preparation time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a
Sauté the pork in the oil/ butter until golden, transfer to the oven and keep warm.
Add the onion and garlic to the pan and fry until soft. Add the slices of apple and stir-fry for 2-3 minutes until glazed.
Blend in the stock cube dissolved in the cider, herbs and seasoning.
Return the pork and any juices to the pan and cook until done. Just before service, remove from the heat and stir in the carton of soured cream or creme fraiche.
Serve with pasta spirals, garnished with sliced apple and watercress.
Add the onion and garlic to the pan and fry until soft. Add the slices of apple and stir-fry for 2-3 minutes until glazed.
Blend in the stock cube dissolved in the cider, herbs and seasoning.
Return the pork and any juices to the pan and cook until done. Just before service, remove from the heat and stir in the carton of soured cream or creme fraiche.
Serve with pasta spirals, garnished with sliced apple and watercress.
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