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Pork, sage and apples are a marriage made in heaven and the sticky glaze provided by balsamic vinegar and honey takes it to the next level. A prepared pack of spring greens provides the veggie offering but if you’d prefer to use one less pan, simply wilt baby spinach leaves in with the pork towards the end of the cooking time.
Melt a knob of butter in a sauté pan with a pinch of sugar. Add the apple wedges and cook over a medium heat until golden – this should take about 10 minutes. Remove from the pan and set aside.
While the apples cook, place a frying pan over a medium–high heat, add the oil and another knob of butter. Season the pork medallions and add them to the pan with the whole sage leaves.Once the sage leaves have crisped remove them from the pan.
Continue to brown the pork medallions on both sides then add the balsamic vinegar and honey to the pan with the shredded sage leaves. Bubble gently for 5–6 minutes until the pork is justcooked and the balsamic vinegar has reduced down and turned sticky and sweet
Meanwhile, blanch the greens in boiling water then drain and toss them with a little butter and plenty of black pepper.
Add the lentils to the pork pan and cook them for a minute or 2 until piping hot, turning to coat everything in the juices. Serve with the apples and greens and scatter with the crispy sage leaves.
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