Name: Roast pork and apples with mustard fruits
Cook time: 135 min
Total time: 135 min
Yield: 8
Ingredients: 8 apples (about 2 pounds); 2 cup apple juice; 1/3 cup apple cider vinegar; 3 (pounds) pork tenderloin; vegetable-oil spray; 2 teaspoon cornstarch; 2 teaspoon water; Mustard fruits; 1 cup sugar; 1 cup water; 2 cinnamon sticks; 2 cup dried apricots; 9 dried pears; 1/3 cup apple cider vinegar; 1 1/2 tablespoon dry mustard

Roast pork and apples with mustard fruits

Once again we must thank the Italians. This time, it's for mustard fruits which provide a sweetness along with a uniquely spicy accent to any dish they are added to. Here, it's roasted pork.

Serves 8

Cook

2H 15M

Ingredients

8 apples (about 2 pounds)

2 cup apple juice

1/3 cup apple cider vinegar

3 (pounds) pork tenderloin

vegetable-oil spray

2 teaspoon cornstarch

2 teaspoon water

Mustard fruits

1 cup sugar

1 cup water

2 cinnamon sticks

2 cup dried apricots

9 dried pears

1/3 cup apple cider vinegar

1 1/2 tablespoon dry mustard

Method

Roast pork and apples with mustard fruits

1.Preheat oven to 350°F.

2.Slit skin around center of apples. Place apples in baking dish; pour over juice and vinegar.

3.Remove skin and all fat from pork, spray lightly with oil and place on oiled wire rack; place pork and rack on top of apples in baking dish. Bake, uncovered, 1 hour or until apples are tender.

4.Remove apples from dish, wrap in aluminum foil; return pork to oven, bake another 1 hour or until tender. Remove pork from dish; cover with foil to keep warm.

5.Meanwhile, make mustard fruits.

6.Skim fat from pan juices. Stir in blended cornstarch and the water; stir until sauce boils. Serve pork immediately with apples, mustard fruits and sauce.

Mustard fruits

7.Combine ¾ cup of the sugar with the water in medium saucepan, stir over low heat until sugar is dissolved.

8.Add cinnamon and fruit to pan; stir, over low heat, 10 minutes or until fruit is soft.

9.Add remaining sugar and vinegar, stir 5 minutes or until thick and syrupy; cool slightly. Stir in mustard.

mustard fruits
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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