Pork with Charred Apples, Mustard and Crisp Potatoes
Glossy mustard sauce pooled around the pork with apple wedges caught dark at the edges, the thyme-flecked potatoes catching the light beside a tumble of peppery rocket and parsley.
Ingredients
Serves 6- 850gbaby potatoes, halved
- 4thyme sprigs, leaves picked
- 45mlolive oil
- 900gpork loin steaks, about 6 steaks
- 2eating apples, cored and cut into wedges
- 1shallot, finely sliced
- 1 tbspapple cider vinegar
- 1 tbspwholegrain mustard
- 1½ tbspDijon mustard
- 100mlchicken stock
- 70grocket
- 15gflat-leaf parsley, roughly chopped
- fine salt, to taste
- black pepper, to taste
Method
- Heat the oven to 220°C fan for 10 minutes until it reaches temperature. Toss the potatoes with 30ml olive oil, the thyme, salt and black pepper, then arrange cut-side down in a single layer on a large roasting tray.
- Roast for 35 to 40 minutes until the cut sides are deeply golden and the centres are tender. Leave them undisturbed for the first 25 minutes so they develop a properly crisp base.
- While the potatoes roast, pat the pork dry and season both sides with salt and black pepper. Prepare the apple wedges, shallot and parsley.
- Heat the remaining 15ml olive oil in a large frying pan over a medium-high heat. Cook the pork in 2 batches for 3 minutes on each side until deeply golden and cooked through, then transfer to a warm plate to rest for 5 minutes until the juices settle.
- Add the apple wedges to the same pan and cook for 3 minutes until charred at the edges but still holding their shape. Turn them once, then add the shallot and cook for 1 minute until softened.
- Pour in the apple cider vinegar and scrape up the browned bits from the pan. Stir in both mustards and the chicken stock, then simmer for 2 to 3 minutes until the sauce is glossy and just coats the apples and the back of a spoon.
- Return any resting juices from the pork to the pan and season the sauce with salt and black pepper. Spoon the charred apples and mustard sauce over the pork so they share the same pan juices.
- Divide the crisp potatoes between plates. Add the pork and saucy apple wedges, then loosely place the rocket and parsley alongside so they stay fresh and unflattened.
Per serving
- kcal
- 472
- protein
- 37g
- fibre
- 5.1g
- carbs
- 34.2g
- fat
- 21.7g
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