Pork with apples
Instructions:
- 500g/1lb 2oz lean pork fillet
- 2 teaspoons sunflower oil
- 150ml/5fl oz vegetable stock
- 150ml/5fl oz dry rosé wine
- 1 tablespoon chopped fresh thyme
- 1 tablespoon clear honey
- 2 green dessert apples, cored, sliced and tossed in 1 tablespoon freshly squeezed lemon juice
- 175g/6oz fresh blackberries
- 2 teaspoons cornflour
- 4 teaspoons lemon juice
- salt and freshly ground black pepper
- Trim away any fat and silvery skin from the pork fillet, and cut into 1cm/1⁄2in thick slices.
- Heat the oil in a non-stick frying pan, add the pork slices and sauté for 4–5 minutes until browned all over. Using a slotted spoon, remove the pork and drain on kitchen paper. Reserve the pan juices.
- Pour the stock and wine into the pan with the juices, and add the thyme and honey. Mix well, bring to a simmer and add the pork and apples. Continue to simmer, uncovered, for 5 minutes.
- Add the blackberries, season with salt and pepper, and simmer for a further 5 minutes. Mix the cornflour with the lemon juice and add to the pan – stir until the sauce has thickened. Serve hot with boiled potatoes.