Pork Fillet With Apple and Leek |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This meal is really restaurant food, it looks great on the plate with the various colours, smells fantastic, and the taste is wonderful, a classic pork and apple combination done well. Ingredients:
800 g pork fillets |
3/4 cup chicken stock |
2 medium leeks, sliced thickly |
1 garlic clove, crushed |
2 tablespoons brown sugar |
2 tablespoons red wine vinegar |
2 medium apples |
10 g butter |
1 tablespoon brown sugar, extra |
400 g baby carrots, trimmed, halved |
8 medium yellow pattypan squash, 100g quartered |
250 g asparagus, trimmed, coarsely chopped |
Directions:
1. Preheat oven to very hot.
2. Place pork, in single layer, in large baking dish, bake, uncovered, in very hot oven about 25 minutes or until pork is browned and cooked as desired. Cover; stand 5 minutes before slicing thickly.
3. Meanwhile, heat half of the stock in medium frying pan, cook leek and garlic, stirring, until leek softens and browns slightly. Add sugar and vinegar; cook, stirring, about 5 minutes or until leek caramelises. Add remaining stock; bring to a boil. Reduce heat; simmer, uncovered,about 5 minutes or until liquid reduced by half. Place leek mixture in medium bowl; cover to keep warm.
4. Peel, core and halve apples; cut into thick slices.
5. Melt butter in same pan; cook apple and extra sugar, stirring, until apple is browned and tender.
6. Boil, steam or microwave carrot, squash and asparagus, separately, until just tender; drain.
7. Serve pork, topped with caramelised apple and sweet and sour leek, on top of the mixed vegetables.
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