Succulent Pork Fillet with Apple Sauce
This recipe takes advantage of the successful marriage of flavours between pork and apples. Pork fillet is served with a succulent apple and white wine sauce. You can also try this recipe with chicken.
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1 pork fillet, cut in half
- salt and pepper to taste
- 125ml Riesling wine
- 2 apples, peeled, cored and chopped
- 125ml chicken stock
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons dark brown soft sugar
- 1/2 teaspoon cornflour dissolved in
- 2 tablespoons water
Method
Prep:15min ›
Cook:45min ›
Extra time:10min resting ›
Ready in:1hr10min
- Heat the olive oil in a frying pan over medium-high heat. Season the pork fillet halves with salt and pepper to taste, then cook in the hot oil until evenly browned on all sides, about 8 minutes. Reduce the heat to medium-low and cook until the pork is no longer pink in the centre, turning occasionally, about 25 minutes. An instant-read thermometer inserted into the centre should read 70 degrees C. Place the pork onto a plate, cover with two layers of foil and allow to rest in a warm area for 10 minutes.
- While the pork is resting, pour the wine into the pan; bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer for 2 minutes, then add the apples, chicken stock, vinegar, cinnamon, nutmeg, dark brown soft sugar and nutmeg. Cook and stir until the apples are tender, about 10 minutes. Stir cornflour mixture into the simmering sauce to thicken. Cook and stir 1 minute more until the sauce thickens and is no longer cloudy.
- Slice the pork fillet into 5mm thick slices and arrange on a serving plate. Pour the apple sauce over meat to serve.
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Reviews & ratings
Average global rating:
(117)
Reviews in English (94)
A really nice gravy type sauce with apple. I left the skin on the apples and cut them quite thick. - 08 Mar 2014
We tried this recipe tonight, and it was quite good. I did a couple of things differently though: I used a 1 1/2 pound tenderloin, and for the vinegar I used half balsamic and half white (I was out of cider vinegar). I didn't want the pork to dry out, so I covered it for the last 10 minutes of cooking. Next time I would slice the tenderloin and mix it in with the apples and sauce - that would warm it up a bit and coat the pork as well, since much of the sauce cooks away. As a side note, the apple sauce would be amazing on top of vanilla ice cream or french toast! It is absolutely wonderful! - 06 Feb 2009 (Review from Allrecipes US | Canada)
This recipe was excellent and very easy to make. I used pork chops because they were on sale that week. You can use any cut of pork and simply adjust the cooking time accordingly (use a meat thermometer if you aren't sure). Use whatever white wine you have around...I didn't have the one named, but it still turned out great. The apple sauce was really great. I will make this recipe again. - 15 Feb 2009 (Review from Allrecipes US | Canada)