Pork and Apple Sauce
with Chantenay Carrots and Roast Potatoes
There’s nothing more comforting than food with a twist of nostalgia and this recipe is one of those classics, that so many of us grew up with. Pork, with a tangy apple sauce is the perfect comfort food. So, gather the family around the dinner table and dig in! Why Chantenay carrots? These stocky looking little fellows are known for being the sweetest of all the carrot family. If you ask us, they’re the perfect complement to our creamy, crunchy roast potatoes.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Potato
4
Pork Medallion
2
Chantenay Carrots
2
Cox's Apple
4
Honey
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Apple and Sage Jelly
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees and bring a pot of water to the boil with ½ tsp of salt. Halve the potatoes and when the water is boiling, place them in your pot for 10 mins to cook. Then drain them and pop them on a chopping board.
Place the flat edges of your potatoes on a board and make deep cuts into the curved top of each potato. Tip: Take care not to cut right through and careful not to burn yourself! Arrange your potatoes in an ovenproof dish, drizzle with 4 tbsp of oil, ½ tsp of salt and a good grind of black pepper. Shake your dish to make sure they get a good coating of everything! Pop on the top shelf of your oven for 25-30 mins until crisp and brown.
While your potatoes are cooking, get on with the pork! Heat 1 1/2 tbsp of olive oil in a frying pan and fry the pork for 2-3 mins on each side, turning once until each piece is nicely browned. Tip: Don’t wash your pan up, you’ll need it later for the apple sauce!
LH: Pop the pork on a baking tray, generously grind over some black pepper and cover with a sheet of foil. Cook for a further 8-10 mins in your oven until cooked through. Tip: The pork is cooked when no longer pink in the middle. Lift out, wrap loosely in foil to rest and set aside until everything else is ready. Tip: Resting the meat ensures it is lovely and juicy.
Put a pot of water on to boil (you can use the same pot you cooked your potatoes in!) and slice the carrots in half lengthways (no need to peel!). Cook them in boiling water for 5-6 mins, until just tender.
While your carrots are cooking, quarter, peel and core the apples. Cut into 1cm thick slices. Add to the pan you were cooking your pork in with the meat juices (no need to wash!), add the honey, vegetable stock pot, apple and sage jelly and 100ml of water, simmer for 5 mins, until the apples are softened.
Thickly slice your pork and serve with your potatoes and carrots. Spoon your apple and honey sauce over and enjoy.
