A tasty dish for all of the family.
A small knob of butter
1 Onion finely chopped
500g pork tenderloin, cut into 2.5cm cubes
1 large or 2 small firm apples (such as Cox’s or Braeburn) cored and cut into 12-16 wedges skin on
275ml good quality cider
75ml (3 generous tablespoons of creme fraiche – half fat is fine)
1 teaspoon of Dijon mustard
Salt & freshly ground pepper
Chopped flat leaf parsley to serve
1. Heat the butter and a good drizzle of oilve oil in a large pan on a medium hear and cook the onion for 4 to 5 minutes until it starts to soften.
2. Add the pork pieces and continue to stir for 3 to 4 minutes
3. Throw in the apple and cook for a further minute or so.
4. Pour in the cider and scrape any bits off the base of the pan.
5. Simmer for about 10 minutes so the pork cooks through and the cider is reduced a little.
6. Right at the end mix in the creme fraiche and the mustard and let it bubble gently for a minute or two. You wantt he sauce to slightly thicken. If it looks a touch liquid, simply cook it for a little longer.
7. Season with salt and pepper, sprinkle on the chopped parsley and serve immediately with mashed potatoes and green beans.
Source: My Daddy Cooks