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Pork with sage & caramelised apples
Pork with sage & caramelised apples
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 20g (1 tbsp) butter
  • 4 (about 150g each and 1.5cm thick) pork medallion steaks
  • Salt & ground black pepper
  • 3 golden delicious apples, peeled, quartered, cored, cut into wedges
  • 24.00 gm brown sugar
  • 250ml (1 cup) beef stock
  • 60ml (1/4 cup) water
  • 21.00 gm fresh lemon juice, or to taste
  • 40.00 ml shredded fresh sage
  • Steamed green beans, to serve
  • Steamed chat (small coliban) potatoes (optional), to serve
Instructions:
  • When selecting pork, opt for pale pink meat. Choose neatly cut, even-sized pieces best for pan-frying to ensure uniform cooking. Look for fine-grained meat with smooth, white external fat. If trimming excess fat, leave a thin layer around the outer edge to prevent dryness. Plan for 125g of raw pork per serving.
  • For even cooking and great flavor, choose a heavy-based frying pan like cast-iron or non-stick. Heat oil and 3 teaspoons of butter in the pan on medium heat until the butter foams. This combo will ensure a tasty pork and sauce, with minimal risk of overcooking.
  • Season both sides of the pork steaks with salt and pepper. Cook in a frying pan for 4-6 minutes on each side for medium doneness. Avoid high heat, as slow cooking maintains moisture. Use tongs to check for doneness - steaks should offer slight resistance. Avoid cutting to retain juices. Let the steaks rest on a plate covered with foil, allowing them to finish cooking and juices to settle. Pork is safe to eat when slightly pink inside, no need to overcook.
  • Melt the remaining butter in the pan over medium-high heat. Add the apples and cook for 4 minutes, turning occasionally with a metal spoon until almost tender. Sprinkle sugar over the apples and cook for 2-3 minutes until tender and caramelized. Cover with foil on a plate to keep warm.
  • Turn up the heat and pour in 60ml (1/4 cup) of stock. Cook for 1 minute, scraping the pan to release any flavorful bits. This technique, known as deglazing, enhances the color and taste of the sauce. Pour in the rest of the stock and water, then boil uncovered for 6-8 minutes until the sauce thickens by two-thirds. Put the apples back in the pan with lemon juice and sage, then stir to coat in the sauce. Season with salt, pepper, and more lemon juice to taste.
  • Arrange the steaks and apples on individual serving plates, generously drizzle with the sauce, and serve with a side of steamed green beans and potatoes, if desired.

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