Loin of pork with caramelised apples and cider
By: James Martin From: James Martin's Champagne
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Loin of pork with caramelised apples and cider
- Prep time:
- 10 mins
- Cook time:
- 25 mins
- Serves:
- 2
A hearty French recipe from James Martin from his road trip around Brittany.
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Ingredients
For the loin of pork
- Olive oil
- knob of Butter
- 2 tbsp brown sugar
- 3 Apples, peeled, cored and cut into rings
- 1 loin of pork, cut into thick slices
- 2 Onions, sliced
- 2 cloves Garlic, chopped
- 1 Apple
- 200-250 ml dry cider
- 150-200ml chicken stock
- 2 Bay leaves
- 2 sprig Thyme
- 55g crème fraiche or Soured cream
- handful Parsley, chopped
For the sautéed potatoes
Method
1. For the pork, heat a little oil and knob of butter in a large non-stick frying pan. Add the sugar and heat gently until dissolved. Toss the apple rings into the pan and caramelise for a few minutes on each side until golden brown. Remove from the pan and set aside.2. Add a touch more oil and brown the pork slices on both sides. Remove from the pan and set aside.
3. Add the sliced onions and cook gently for 2-3 minutes until softened. Return the pork slices to the pan, along with the garlic, and season with salt and pepper.
4. Stir in the diced apple then pour in the cider. Bring to a simmer and cook until reduced.
5. Add stock, bay leaves and sprigs of thyme. Bring to the boil, reduce the heat and simmer for 8-10 minutes, until the pork is cooked through.
6. Meanwhile, for the sautéed potatoes, heat a little oil and butter in a non-stick frying pan and sauté the onions and garlic for a few minutes to soften. Add the potatoes to the pan, along with the bacon and thyme. Season with salt and pepper and heat for 8-10 minutes, until the potatoes and bacon are golden brown and crisp.
7. Remove the pork from the pan and continue to reduce the liquid for a few minutes. Stir in the crème fraiche and chopped parsley and heat gently for a further 1-2 minutes.
8. Briefly heat the apple rings gently in a separate pan for 1-2 minutes to warm through.
9. Spoon the sautéed potatoes onto serving plates and arrange the pork alongside. Serve with the apple rings spoon the sauce over the top.
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Latest Comment
View all comments (6)2nd time i cooked this, reduced the onion and served with rice, absolutly delish
Just tried and tested, will do with just 1 onion as too much and i would serve with rice instead of potatoes. But the pork is absolutly delish and will def be cokking it again
enjoyed cooking the pork, cider and apple dish - really tasty, fabulous flavours. Inspired to cook this dish after watching the show. Can't wait to have a Nigel Haworth cookery book for Christmas.
Great show. Yesterday I had a go at the loin of pork with caramelised apple it was a great success with all the family including my 12 and 15 year olds. Can't wait for the next programme.
just had loin of pork with caramelised apple and cider, was yummy,fantastic , will do again.
Loved the programme, the Hairy Bikers and yourself make good television. You looked like you were having great fun. As for the Loin of pork with caramelised apples and cider, you made my mouth water. Looking forward to seeing a little more of Brittany and what you will be cooking up next.