Recipe

Apple stuffed pork

The seamless combination of pork and apple has long been a family favourite - experience the wonderfully matched flavours with a perfectly cooked pork fillet wrapped around soft sweet apples.

Oct 29, 2014 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Apple stuffed pork
  • 20 gram butter, plus 20 g extra
  • 2 apples, cored, cut into wedges
  • 1 teaspoon brown sugar
  • 400 gram pork fillet
  • 2 eschalots, finely chopped
  • 2 clove garlic, crushed
  • 1/2 cup white wine
  • 300 millilitre carton cream
  • 1 tablespoon dijon mustard
  • mashed potato, to serve

Method

Apple stuffed pork
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Line a small roasting pan with baking paper.
  • 2
    In a large frying pan, heat butter on medium. Cook apples 3-4 minutes, stirring, until starting to soften. Stir in sugar. Cool.
  • 3
    Using a butcher's steel, make a hole through the length of the pork fillet. Stuff with half apple mixture.
  • 4
    In same frying pan, heat extra butter on medium. Brown pork, 4-5 minutes, turning on all sides. Transfer to a pan. Bake 5-10 minutes until cooked to taste. Rest, loosely covered with foil, 5 minutes.
  • 5
    Meanwhile, using same pan, saute eschalots and garlic 2-3 minutes until tender. Add wine and bring to boil, stirring. Mix in cream and mustard, simmering 2-3 minutes until slightly thickened.
  • 6
    Serve pork with white wine sauce and mashed potato, if desired.

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