A classic combination to tantalise the taste buds.
(2 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: £1.93 per serving
Nutritional Information
Each 352g serving contains
Energy
2270kj
542kcal
2270kj
542kcal
27%
Fat
31g
31g
High
44%
44%
Saturates
15g
15g
Med
76%
76%
Sugars
13g
13g
High
15%
15%
Salt
0.64g
0.64g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
645kj/154kcal
Typical energy values per 100g:
645kj/154kcal
Ingredients
1 pork fillet, approximately 650g
1 tbsp sunflower oil
2 shallots, finely chopped
3 eating apples
200ml dry cider
1 tbsp Asda Redcurrant Jelly
2 tbsp Asda Coarse Grain Mustard
200ml Asda Crème Fraîche
1 tbsp cornflour
2 tsp fresh thyme leaves
15g Asda Unsalted Butter
Green beans, to serve
Method
1
Trim any fat from the pork, then cut the fillet into 2cm medallions. Heat the oil in a non-stick frying pan and cook the medallions for 6-8 minutes, turning occasionally. Transfer to a pan, leaving the fat in the frying pan.
2
Add the shallots to the frying pan and cook until soft.
3
Peel, core and grate one apple and add to the shallot with the cider and 200ml water. Heat until simmering, stirring. Pour into the pork and stir in the jelly and mustard. Season well.
4
Cover and simmer for 15 minutes, then stir in the crème fraîche and cornflour (mixed with a little cold water) and the thyme. Simmer for 5 minutes.
5
Wash, core and thickly slice the remaining apples. Heat the butter in a non-stick pan and cook the apples over a low heat until soft but still holding their shape. Serve with the pork and beans.
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