Pork, apple and mustard pan
Thin pork loin medallions with softened apple and a mustard pan sauce, served over couscous to catch the juices.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 300g raw boneless pork loin, cut into 1cm-thick medallions
- 1 eating apple, cored and thinly sliced
- 1 small onion, thinly sliced
- 2 tsp wholegrain mustard
- 1 tbsp olive oil
- 150g dry couscous
- 330ml hot vegetable stock, divided
Method
- Prepare the ingredients
Core and thinly slice the apple and onion before handling pork. Cut pork loin into even 1cm medallions on a separate board, then clean hands and equipment.
- Brown the pork
Heat half the oil in a wide frying pan over medium-high heat. Brown pork for 2 minutes each side, then transfer to a plate reserved for partially cooked meat.
- Cook apple and onion
Lower heat to medium and add remaining oil, onion and apple. Cook for 7–8 minutes, stirring, until softened. Stir in mustard and 150ml stock.
- Finish the pork
Return pork and its juices and simmer gently for 5–7 minutes until the thickest medallions reach 75°C for 30 seconds. Cook longer if needed; spoon sauce over the meat.
- Make couscous and serve
Meanwhile pour the remaining 180ml boiling stock over couscous in a heatproof bowl, adjusting to its packet ratio if needed. Cover for the packet standing time, fluff and divide between two plates. Add pork, apple and all the pan sauce.
Make it work with what you have
- Use an eating apple that holds slices reasonably well, not a large cooking apple that quickly collapses.
- This quick method does not suit pork shoulder or belly.