1.Cook pork with 2 teaspoons of the oil in heated large heavy-based saucepan, turning, until browned all over. Add onions, herbs and wine to pan; bring to the boil. Reduce heat; simmer, covered tightly, about 1½ hours or until pork is cooked, turning pork twice during cooking time. Transfer pork and onions to serving platter; cover to keep warm.
2.Strain pan juices into serving jug; discard solids. Stir the water into jug; cover to keep sauce warm.
3.Meanwhile, heat butter and remaining oil in large frying pan; cook apple, stirring, about 10 minutes or until tender and golden.
4.Serve sliced pork with sauce, apple and onions and, if you like, mashed or roasted potatoes.
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