Serves 4
Ingredients
2 loins of pork
Salt and pepper
Garlic
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Plain flour
Knob of butter
3 tbsp olive oil
2 onions
1 pinch caraway seeds
3 tbsp tomato pur?e 250ml cider
2 apples (Belle de Boskoop, Ingrid Marie or Lord Derby)
Fresh parsley, chopped
1 tbsp cider brandy
1 tbsp arrowroot
1 tbsp double cream
Method
1. Rub the pork loins with salt, pepper and crushed garlic. Flour lightly and, in an ovenproof pan, brown all over in a mixture of the butter and oil. Remove to a plate, retaining the meat juices, and keep warm.
2. Chop the onions and add them to the meat juices in the pan. Roast them for 5 minutes at 180C/gas 4. Add the caraway, parsley and tomato pur?e and roast for 5 minutes more. Deglaze the pan with cider, return the meat to the pan and roast for 10 minutes.
3. Peel, core and quarter the apples and cut into generous segments. Add to the meat and roast for 5 minutes more. Carefully remove the meat and the apple segments from the pan. Stir the mixture well, loosening any food sticking to the bottom. Bring to the boil on the hob.
4. Mix the cider brandy and the arrowroot, stirring carefully to avoid any lumps, and whisk into the boiling gravy. Let the gravy come to the boil once and take off the heat.
5. Add the double cream and some more cider brandy to taste. Slice the meat and place on a warmed plate decorated with the apple segments. Serve with potato and parsnip mash or gratin Dauphinois.