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Pork fillet
2 Large Potato
Sage
1 Large Cooking Apple
Redcurrant Jelly
200ml Creme Fraiche
Bottle Dry Cider 500ml
Step By Step
1. Thinly Slice potato, Heavily Season, Drizzle with olive oil, finely chop Sage and pop on middle shelf 200c till crisp and golden
2. Core a large Apple, Chop into chunks and fry in Veg oil until golden.
3. Put Apples in a bowl, Pop Pork fillet in the pan. Seal
4. When your pork has tendered up a little and no raw flesh can be seen. Its sealed.
5. Pour over your cider. Reduce by half.
6. Add your Apples back to the pan, Place your pork in the empty Apple bowl, ADD two table spoon Redcurrant Jelly, 200ml Creme and simmer.
7. When your Potatoes are done just turn the oven off.
8. When your Sauce is thickening a little, pop the pork back in. Cook till pink.
9. Remove pork, Slice and rest.
10. Yum
11. Time to plate, make a ring with potato
12. Put the pork on top, the spoon over your apple! Done
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