Pork fillet with caramelised apples and leek

The classic pairing of pork and apple is given a contemporary spin with this simple midweek dinner recipe that feels like a hearty weekend feast.
Pork fillet with apple and leekJohn Paul Urizar



1.Preheat oven to 240°C/475°F.
2.Cook pork in a heated oiled frying pan, over medium-high heat, until browned all over. Place, in a single layer, in a large baking dish; bake, uncovered, for 20 minutes or until pork is cooked as desired. Cover; stand 5 minutes before slicing thickly.
3.Meanwhile, heat half the stock in a medium frying pan over medium-high heat; cook leek and garlic, stirring, for 10 minutes or until leek softens and browns slightly. Add sugar and vinegar; cook, stirring, for 5 minutes or until leek caramelises.
4.Add remaining stock to pan; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until liquid reduces by half. Place leek mixture in a medium bowl; cover to keep warm.
5.Melt butter in same pan over medium heat; cook apple and extra sugar, stirring, for 5 minutes or until apple is browned and tender.
6.Boil, steam or microwave carrot and asparagus, separately, until just tender; drain.
7.Serve pork with vegetables, caramelised apple and leek; season to taste.

Pork has a natural affinity with both apple and onion; here, these traditional accompaniments are given a contemporary twist. Serve pork with any steamed vegetable that is in season. The leek mixture can be made several hours ahead; store, covered, in the fridge. Reheat before serving


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