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)
Instructions
- 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.
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