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Pork with caramelized onions and apples

Pork with caramelized onions and apples

 

This is a classic combination of flavors - one that has endured for years simply because it is so good.

 

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

  • 1 Tbsp butter

  • 4 Tbsp olive oil

  • 2 apples, each cut into 4 thick slices

  • 1 Tbsp sugar

  • 1 sweet and 1 red onion, thickly sliced

  • 500 g (1 lb) pork tenderloin, trimmed and cut into 1 cm (1/2 in) slices

  • 1 Tbsp plain flour

  • Salt and black pepper

  • 1 Tbsp crushed coriander seeds

  • 150 ml (5 fl oz) vegetable stock

  • 2 bay leaves

  • 150 ml (5 fl oz) double cream

  • Snipped fresh chives to garnish

  1. Heat the butter and 2 tablespoons of the oil together in a large frying pan. Turn the apple slices in the sugar, then fry them quickly on both sides until browned. Transfer to a plate and reserve for garnish.

  2. Add the onions to the juices in the frying pan and toss them well - they will quickly start to brown and caramelize. Cook over a moderate heat for about 5 minutes, stirring frequently. Turn on to a plate.

  3. Heat the remaining oil in the pan. Dust the pork in the flour, seasonings and coriander, then brown it quickly on both sides. Add the stock and bay leaves, bring to the boil then simmer for 5 minutes.

  4. Return the onions to the frying pan with the cream and simmer for a further 5 minutes.

  5. Season to taste with extra salt and pepper then serve garnished with the reserved apple rings and snipped chives.

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