I like to cook different dishes to get my girls used to lots of flavours and although they were both horrified that I was putting cider in this dish, there was not a bit of it left on their plates afterwards, result! This dish has been declared the top family favourite in our house, the best meal ever says Lara, high praise from a picky critic.
1 tablespoons olive oil
600 g (1 lb 2 oz) pork fillet cut up into 1-2 inch chunks
8 Shallots, peeled and diced finely
1 cooking apple, peeled, cored, quartered and sliced
2 cloves of garlic, finely chopped
1 teaspoon honey
300 ml (1/2 pint) of chicken stock
150 ml (1/4 pint) dry cider
50 ml double cream
50 ml crème fraiche
2 – 3 tablespoons of flat leaf parsley
Salt and pepper to taste
Preheat the oven to 160 – 325 F – gas mark.
Heat a large pan or casserole dish and add the oil.
Season the pork and add to pan to brown all over.
Once browned, add the garlic, diced shallots and apple and gently brown.
Next add the stock, cider and honey, mix together and season to taste.
Place into casserole dish (unless already used) and cook in the oven for 20 – 25 minutes.
Check the pork is cooked all the way through and remove from the oven.
Remove the pork from the dish with a slotted spoon and put it aside,I will usually put it into a bowl and cover with tin foil while I reduce the sauce.
Place the casserole dish on the hob, or use a pan with transferred juices, add the crème fraiche and double cream, stir while the sauce thickens which takes about 5 minutes.
Return the meat to the sauce and stir to combine.
Add the chopped parsley, serve and enjoy.
I like to serve it with mashed potatoes to soak up all the lovely sauce, and there won’t be many leftovers as it is so scrumptious, but if there are it’s really tasty the next day with a baked potato.
Thank you for reading, if you like what you read, subscribe to my blog by adding your e-mail address to the box on the right. You will be the first to hear of my updates.