Pork fillets with apples, cider and cream

Method

1. Put the meat into a dish, cover with milk, and leave for at least 2 hours, or overnight, if possible.

2. Heat the olive oil in a large frying pan and fry the sliced onions for 4-5 minutes, until they are soft and just beginning to turn golden. Scoop the softened onions into a warm bowl.

3. Add the pork fillet to the pan and fry, in batches, for 5-6 minutes, until well browned. Add to the onions.

4. Slice the apples and brush with lemon juice. Toss them into the pan and pour in the cider. Simmer gently for 7-8 minutes, until the cider has reduced by about one third and the apples are soft, but still retain their shape.

5. Carefully return the pork and onions to the pan.

6. Stir in the cream, and season with salt, pepper and nutmeg. Bubble for 4-5 minutes, until the sauce has thickened.
7. Meanwhile, heat the oil in a saucepan and fry the sliced onions for 10 minutes or so, until they are soft and starting to caramelise.

8. Add the rowanberries, cabbage and cider and cover with a lid. Cook for 10-15 minutes, until the cabbage is soft. Serve with the pork.

Cook's note
If you can't get rowanberries, use cranberries instead - they will be mild in taste in comparison to the bitterness of the rowanberries, but will make a reasonable substitute.

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Ingredients

For the pork

1.25kg Pork fillet, cut into strips
150ml Milk
3 tbsp Olive oil
2 Onions, thinly sliced
4 Apples, peeled and cored
2 tbsp lemon juice
600ml dry cider
300ml double cream
flaked sea salt
freshly ground black pepper
pinch Nutmeg

For the cabbage

2 tbsp Olive oil
2 red onions, thinly sliced
small handful rowanberries
900g red cabbage, shredded
300ml dry cider

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