• Pork With Candied Apples And Broccolini
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Pork With Candied Apples And Broccolini

Pork With Candied Apples And Broccolini

  1. 3 g Thyme
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 1 Each Red Apple
  4. 150 g Free-Range Pork Medallions
  5. 0 Extra Virgin Olive Oil - PANTRY ITEM
  6. 1 Each Eschalot
  7. 150 g Desiree Potatoes
  8. 10 g Butter - PANTRY ITEM
  9. 1 tbsp Brown Sugar - PANTRY ITEM
  10. 0 Bunch Broccolini
  1. 5 g Thyme
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 1 Each Red Apple
  4. 300 g Free-Range Pork Medallions
  5. 0 Extra Virgin Olive Oil - PANTRY ITEM
  6. 1 Each Eschalot
  7. 300 g Desiree Potatoes
  8. 20 g Butter - PANTRY ITEM
  9. 2 tbsp Brown Sugar - PANTRY ITEM
  10. 1 Bunch Broccolini
  1. 8 g Thyme
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 2 Each Red Apple
  4. 450 g Free-Range Pork Medallions
  5. 0 Extra Virgin Olive Oil - PANTRY ITEM
  6. 2 Each Eschalot
  7. 450 g Desiree Potatoes
  8. 30 g Butter - PANTRY ITEM
  9. 3 tbsp Brown Sugar - PANTRY ITEM
  10. 1 Bunch Broccolini
  1. 10 g Thyme
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 2 Each Red Apple
  4. 600 g Free-Range Pork Medallions
  5. 0 Extra Virgin Olive Oil - PANTRY ITEM
  6. 2 Each Eschalot
  7. 600 g Desiree Potatoes
  8. 40 g Butter - PANTRY ITEM
  9. 4 tbsp Brown Sugar - PANTRY ITEM
  10. 1 Bunch Broccolini
  1. 15 g Thyme
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 3 Each Red Apple
  4. 900 g Free-Range Pork Medallions
  5. 0 Extra Virgin Olive Oil - PANTRY ITEM
  6. 3 Each Eschalot
  7. 900 g Desiree Potatoes
  8. 60 g Butter - PANTRY ITEM
  9. 6 tbsp Brown Sugar - PANTRY ITEM
  10. 2 Bunch Broccolini

Prep:

  1. Wash, core and cut apple into 8 wedges.
  2. Cut potatoes into 6/8 pieces.
  3. Wash and finely chop thyme.
  4. Wash and trim broccolini.
  5. Wash, peel and finely chop eschalot.

Method:

  1. Heat oil in a large frying pan over medium to high heat. Season the pork with salt and pepper. Add the pork in 300g batches.
  2. Put the potatoes into a saucepan, half cover with cold salted water and bring to the boil. Cook covered for 7 to 10 minutes or until tender. Add the broccolini during the last 3 minutes of cooking. Drain then season well.
  3. Cook the pork for about 3 minutes on each side or until just cooked. Remove and rest, loosely covered with foil.
  4. Meanwhile, add the apple, butter, eschalot and thyme to the same pan. Stir and cook for 2 to 3 minutes or until just tender. Add the brown sugar and a dash of water, then bring to the boil. Boil until the sauce has thickened slightly.
  5. Serve the pork with the candied apples, broccolini and potatoes.
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