A delicious winter warmer that’s good for you too. Apples can be swapped for pears, and redcurrant jelly for a caramelised onion relish.
SERVES 4 – 30 minutes
– 4 boneless pork loin steaks, fat trimmed.
– 2 tsp Chinese five-spice powder.
– 1 tbsp sunflower oil.
– 1 large red onion, cut into thin wedges through the root.
– 4 red apples, cored and each cut into 8.
– 2 tbsp redcurrant jelly.
– 1 tbsp red wine vinegar or cider vinegar.
– 200ml/7fl oz chicken stock.
Step 1:Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 minutes on each side until browned and cooked through. Transfer to a plate.
Step 2:Add the remaining oil to the frying pan, then fry the onion wedges for 2 minutes. Add the apples and cook, stirring occasionally, for another 3 minutes. Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered, for 8–10 minutes until the sauce is slightly syrupy and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side.
Note : PER SERVING 304 kcals, protein 33g, carbs 25g, fat 9g, sat fat 2g, fibre 3g, sugar 24g, salt 0.79g