Pork loin cutlets with apples and creamy apple cider sauce

Ingredients

• 2 pork loin cutlets (500g)
• 1 tbs ghee (for cooking the pork)
• 2 apples, peeled and thinly sliced
• 2 tbs salted butter
• 75 ml apple cider ( such as Somersby)
• 50 ml thickened cream
• 1 tsp Dijon mustard
• Salt and pepper

Method

Cooking the Pork:

Bring the pork loin cutlets to room temperature and season with salt and pepper.
Heat the ghee in a skillet over medium high heat. Start by rendering the fat from the pork cutlets, then cook for about 5 minutes each side, or until cooked to your liking. Remove the pork from the pan, cover, and set aside to rest.

Caramelise the apples:

In a separate pan, melt the butter over low to medium heat. Add the thinly sliced apples, season lightly with salt and pepper, and cook until golden brown ( 5-10 minutes). Set aside.

Make the sauce:

In the same pan used for the pork, remove any access fat. Pour in the apple cider and stir, scraping up the browned bits from the pan. Let the cider reduce for 2 minutes.

Add the cream:

Lower the heat and stir in the cream and Dijon mustard. Simmer gently for another 2 minutes, checking and adjusting the seasoning. If you like a stronger cider flavour, add a splash more cider.

Combine and serve:

Return the pork and any juices to the pan, spoon the sauce over the cutlets, and warm them through for a few minutes.

Plate the pork alongside the apples, pouring the creamy cider sauce over the top. Serve with sauerkraut for a delicious tangy side.

Nutrition