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.

  • 35 mins cooking
  • Serves 4
  • Print


  • 800 gram pork fillets
  • 3/4 cup (180ml) chicken stock
  • 2 medium leeks (700g), sliced thickly
  • 1 clove garlic, crushed
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 10 grams butter
  • 2 medium apples (300g), unpeeled, sliced thinly
  • 1 tablespoon brown sugar, extra
  • 400 grams baby carrots, trimmed
  • 250 gram asparagus, trimmed, chopped coarsely


  • 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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