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
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.
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.
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.
Return the onions to the frying pan with
the cream and simmer for a further 5 minutes.
Season to taste with extra salt and
pepper then serve garnished with the reserved apple rings and snipped
chives.
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