Pork, Apple & Cider Casserole
Ingredients
- 1 kilogram Pork scotch fillet diced
- 1/3 cup Plain flour
- 2 tablespoon Olive oil
- 1 Brown onion diced
- 3 Celery sticks diced
- 180 gram Australian rindless bacon rashers diced
- 2 tablespoon Dijon mustard
- 320 mililitre Apple cider bottle
- 1 ½ cup Chicken stock
- 2 Granny Smith apples quartered, cored and cut into thick wedges
- 1 small bunch Fresh sage extra
- 1 tablespoon Olive oil
- Crème fraiche or sour cream and crusty bread to serve
Method
Preheat oven to 180°C/160°C fan-forced. Place flour onto a plate and season with salt and pepper. Lightly dust pork with flour, shaking off excess.
Heat 1 tablespoon oil in a large non-stick oven-proof casserole pan over a medium-high heat. Cook pork, in batches, for 4-5 minutes until browned on all sides (add more oil if required between the batches). Transfer pork to a bowl.
Add onion, celery and bacon to the pan. Cook, stirring often, over medium heat for 4-5 minutes or until onion is softened. Stir in mustard, apple cider and stock. Cover and bring mixture to the boil. Remove from heat.
Add apples and pork to pan. Stir until combined. Add 3 sprigs of sage, cover and place in oven. Cook for 1 hour 15 minutes or until pork is tender. Season to taste.
Just before serving, heat 1 tablespoon extra oil in a small frying pan over medium heat. Add the remaining sage leaves and cook for 30 seconds or until crisp. Transfer to a plate lined with paper towel.
Sprinkle casserole with fried sage leaves and serve with crème fraiche or sour cream and crusty bread.
Pork Fillet - Free Range
Fillets of pork are the healthiest of all cuts of meat. You can cook them whole or cut them into small round medallions and fry them.…
Read the guide: Pork Apple Cider Casserole
