This meal looks and smells fantastic, and the taste is wonderful, a classic pork and apple combination done well.
Pork with Leek and Apple
The sauce works with whole pork or skin-on chicken thighs too – just adjust the simmering time
Cost £10
Ingredients
- 450 grms pound pork loin or tenderloin thinly sliced
- 3 leeks washed well and sliced (use the white and light green parts)
- 2 apples cored, skinned and sliced (use a firm variety like Granny Smith)
- 2 cloves garlic minced
- 1 small piece of ginger grated
- 2 tbsp of coconut cream
- Small portion of button mushrooms sliced
- 2 tbsp olive oil or butter
- 120 ml chicken or vegetable broth
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- Fresh thyme or rosemary for garnish optional
Instructions
Prepare the Pork:
- Season the pork slices with salt and pepper.
- In a large skillet or pan, heat 1 tablespoon of olive oil or butter over medium-high heat.
- Cook the pork slices for 2-3 minutes on each side until they’re nicely browned. Remove them from the pan and set them aside.
Saute the Leeks and Apples:
- In the same pan, add the remaining tablespoon of olive oil or butter.
- Add the sliced leeks and mushrooms and sauté for 3-4 minutes until they start to soften.
- Stir in the minced garlic and ginger and cook for another minute until fragrant.
- Add the sliced apples and cook for 2-3 minutes until they begin to soften slightly.
Combine and Simmer:
- Return the cooked pork slices to the pan with the leeks and apples.
- Pour in the chicken or vegetable broth and Dijon mustard. Stir to combine all the ingredients.
- Reduce the heat to medium-low and let the mixture simmer for 5-7 minutes until the pork is cooked through and the flavors meld together.
Serve:
- Adjust seasoning with salt and pepper if needed.
- Garnish with fresh thyme or rosemary, if desired.
- Serve your Pork with Leek and Apple hot, accompanied by rice, mashed potatoes, or crusty bread.