Serves 2

Ingredients

• For the cider sauce:
• 240 ml cider
• 1 tsp. cider vinegar
• 1 firm apple, peeled, cored and sliced into thin segments
• 200 ml crème fraîche
• 1 tbsp. olive oil
• For the roasted veg:
• 1 leek, chopped
• 70 g carrots, sliced
• 75 g celeriac, diced
• 1 red onion, chopped
• 80 g swede, diced
• 3 tbsp. olive oil
• 1 sprig rosemary

Method

1. Turn on the oven to 180°C/Gas Mark 4.
2. Prepare the vegetables so that they are chunky and similarly sized.
3. Place the vegetables in a large roasting tin with the rosemary and seasoning, drizzle with the olive oil.
4. Roast in the oven on for approximately 45 minutes.
5. While the vegetables are cooking, put a drop of oil in a non-stick frying pan and add the pork medallions and the slices of apple.
6. Allow the apples to soften and release their juices and the pork medallions to brown and cook through.
7. Pour into the pan the cider and cider vinegar.
8. Keep stirring the whole thing until the alcohol has been cooked out, and the apples and medallions have absorbed the flavours.
9. Finally, turn the heat of the pan to a low heat and add the crème fraîche.
10. Serve the pork and apples on a bed of roasted vegetables.

Chefs Tips

• This dish is so tasty and looks amazing. It is an excellent recipe to whip out for a dinner party that will impress all of your guests.
• Top tip: Choose a good cider, the recipe will make it worth while!

Nutritional Value

(per serving)

Calories 492 kcal
Total Fat 42 gm
Saturated Fat 6 gm
Carbohydrates 29.9 gm
Fibre 7.2 gm
Protein 4.95 gm