Friday, 24th November 2017
RECIPES Article
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This Month's Magazine
This monthís recipe is: Baked Pork and Apple

This month’s recipe is: Baked Pork and Apple

A light and delicious dish that makes the most our very good local pork

Ingredients

  • 1 Kilo thin sliced loin of pork
  • 3 large apples cored, peeled and sliced into rounds
  • 1 glass of cider
  • 1 jar of Haricot beans drained
  • 2 cloves garlic crushed1 cup of chicken stock
  • Small bunch finely chopped fresh parsley
  • Salt and fresh ground black pepper to season
  • Small tub double pouring cream to serve


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Method

Overnight in the fridge, marinade the pork in the cider.

In an ovenproof dish, place the Haricot beans; next arrange the pork slices over the beans with the garlic and the apple rounds on the top.

Lastly pour the chicken stock over the dish, sprinkle the fresh parley and season well with the salt and fresh ground black pepper.

Cover the dish with a tight fi tting lid to retain the juices whilst cooking, and place in the middle part of a moderate oven to cook slowly for 1-1 and a half hours.

To serve swirl the double cream over the top, and sprinkle with a little of the fresh parsley.



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