- 1tbsp olive oil
- a walnut size piece of farmhouse butter
- 1 large apple such as Cox or Braeburn, cored and cut into 16
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 pork fillet, about 450g, cut into 1cm medallions
- 150ml good cider or apple juice
- 200ml pot Roddas crème fraiche
- 6-8 sage leaves, chopped
Heat the oil and butter in a wide, deep frying pan. Sautee the apple wedges until golden then remove from the pan and reserve.
Next, add the onion into the pan over a medium heat and soften gently for about 5 minutes until translucent, then add the garlic and cook for a couple of minutes more.
Sit the pork on the base of the pan pushing aside the onions and brown on both sides.
Pour in the cider or apple juice and bubble for 3-4 minutes until it has reduced by half, using a spoon to scrape any juices from the pan.
Spoon in the crème fraiche and stir through to loosen it. Add the sage, the reserved apple wedges, season well and simmer for about 10 minutes until the sauce has reduced and thickened.
Serve with new potatoes and green vegetables.