Quite a health dish, but mainly it does taste divine! This can be cooked in one frying pan, saving on washing up. The sweetness of the sauce is balanced by the mustard and cider vinegar.
Preparation Time: 10 minutes
Cook Time: 25 minutes
o 4 boneless lean pork loin steaks, fat removed
o 2tsp Dijon mustard
o 1tbsp olive oil
o 1 large red onion, cut into small wedges
o 3 red apples, cut into thin slices
o 1tbsp redcurrant jelly
o 1tbsp runny honey
o 1tbsp cider vinegar
o 200ml/7fl.oz chicken stock
o Seasoning to taste
Lightly season the pork steaks. Mix together the mustard, honey and redcurrant jelly and smear over the steaks, like a glaze. Reserve remaining mix.
Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Set aside, covered with foil to keep warm.
Add the rest of the oil to the frying pan, using a low heat, then fry the onion wedges for 2-3 mins to soften. Add the apples and cook, stirring occasionally, for another 3 mins.
Add any remaining glaze to the pan, then add the cider vinegar followed by the chicken stock. Bring to the boil and simmer rapidly, uncovered, for 6-8 mins until the sauce has thickened to a syrupy consistency and the apples are tender.
Place the pork back into the pan to warm through. Serve with garlic greens and mashed potatoes.