About this recipe: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.
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
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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.