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Pork with Leek and Apple
The sauce works with whole pork or skin-on chicken thighs too – just adjust the simmering time
Course Main Course
Cuisine Western
Keyword Chicken, Lectin Free, Mustard, Pork
Prep Time 30 minutes minutes
Cook Time 25 minutes minutes
Cost £10
- 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
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.