Pork Fillet With Apple and Leek
"This meal is really restaurant food, it looks great on the plate with the various colours, smells fantastic, and the taste is wonderful, a classic pork and apple combination done well."
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 800 g pork fillets
- 3⁄4 cup chicken stock
- 2 medium leeks, sliced thickly
- 1 garlic clove, crushed
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 2 medium apples
- 10 g butter
- 1 tablespoon brown sugar, extra
- 400 g baby carrots, trimmed, halved
- 8 medium yellow pattypan squash, 100g quartered
- 250 g asparagus, trimmed, coarsely chopped
directions
- Preheat oven to very hot.
- Place pork, in single layer, in large baking dish, bake, uncovered, in very hot oven about 25 minutes or until pork is browned and cooked as desired. Cover; stand 5 minutes before slicing thickly.
- Meanwhile, heat half of the stock in medium frying pan, cook leek and garlic, stirring, until leek softens and browns slightly. Add sugar and vinegar; cook, stirring, about 5 minutes or until leek caramelises. Add remaining stock; bring to a boil. Reduce heat; simmer, uncovered,about 5 minutes or until liquid reduced by half. Place leek mixture in medium bowl; cover to keep warm.
- Peel, core and halve apples; cut into thick slices.
- Melt butter in same pan; cook apple and extra sugar, stirring, until apple is browned and tender.
- Boil, steam or microwave carrot, squash and asparagus, separately, until just tender; drain.
- Serve pork, topped with caramelised apple and sweet and sour leek, on top of the mixed vegetables.
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Reviews
-
Absolutely delicious, but this recipe really needs to specify more about how to cook the pork. Saying to cook it "in a very hot oven" is not cool. I looked up pork cooking temps and I found this useful chart here: http://www.askthemeatman.com/pork_cooking_chart.htm.<br/><br/>I also reviewed some other recipes before cooking this and decided that the meat would obviously be too dry without any sort of marinade, so I made the sauce first, basted the pork in half of the sauce, and then poured an extra 1/2 cup of chicken broth on top while I cooked. Fortunately I had a meat thermometer and it seemed to take forever to reach 160 F internally. I would try a temp of about 425 F if you want to cook this in a hurry (like 30 mins). (I did *not* cover the meat so the water could evaporate and the juices could thicken.)<br/><br/>Also, I did not have leeks on hand so I used 1/2 of a white onion and 1 shallot instead. I also couldn't find our red wine vinegar so I used apple cider vinegar instead - the apple paired well with the apple! =)<br/><br/>I chose to steam these veggies in a big pot - I used a large colander in a big stockpot to do it all at once. I threw some dried rosemary in the water to give it just a little something. <br/><br/>I added more butter and more sugar to the apples because the caramel sauce was so delicious! (FYI, using a wide flat pan would be ideal for making this so you can lay all the apple slices flat at once. I cored, but did not peel my apples, and I sliced them into thirds b/c halves seemed way to big for a bite, esp. for my three-year-old.)<br/><br/>Ultimately it all came together and would have been quick if I had known the proper temps for cooking to time it better. It was fairly simple for how complex it looked, and was very tasty and healthy. I liked that the sauce brought everything together nicely and that I didn't have to do anything extra to the veggies. I also like that all the carbs in this recipe come from local summer veggies instead of a grain. I don't eat pork very often, but this seems like a simple recipe to add some variation to your fare. Enjoy! - Salubrious Bunny
RECIPE SUBMITTED BY
MellowMel
Australia
