Mustard Pork with Cider & Caramelised Apples
Cook Time: 25 minutes
- 450-500g Pork Tenderloin
- 4 tbsp Plain Flour
- Salt and freshly ground Black Pepper
- 2tbsp olive oil, plus extra for drizzling
- 1-2 Onions, peeled and thinly sliced
- 2 Apples
- 175ml Cider
- 1.5 tbsp Wholegrain Mustard
- Steamed or boiled savoy cabbage or greens, to serve
- Cut the Pork Tenderloin into 2cm slices
- Tip the flour into a bowl, season, add the pork slices and toss together to coat
- Heat 1 tbsp of the olive oil in a large non-stick frying pan over a high heat. Shake any excess flour from the pork then add it to the pan and fry for 2-3 minutes on each side until browned. Remove with a slotted spoon and set aside.
- Add another 2 tbsp of olive oil to the pan, add the sliced onions and cook for 5 minutes, stirring, until golden brown.
- Meanwhile, core the apples, slice into thin wedges and add to the pan with a drizzle of oil and cook for 5 minutes until caramelised. Stir in the cider and mustard, season and return the prok to the pan. Cover and simmer gently for 3-4 minutes till the pork is just cooked. Serve with steamed or boiled savoy cabbage or greens.