Winter Warming Pork, Sage and Apple Casserole
There are few British flavour combinations as celebrated as apple and pork. Whether it’s in the form of a tasty little Cumberland sausage or chunky apple sauce on some roast pork, we love it. But how about a new twist? Our pork, sage and apple casserole brings tangy apple and sumptuous pork together in an eye-opening, taste bud tingling way! Enjoy.
The quantities provided above are averages only.
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
1
Onion
1
Leek
2
Celery Stick
(Contains Celery)
3
Carrot
1
Cox's Apple
1
Sage
2
Plain Flour
(Contains Cereals containing gluten)
1
Chicken Stock Pot
1
Cider Vinegar
(Contains Sulphites)
2
Potato
1
Pork Loin Fillet
2
Cider & Horseradish Wholegrain Mustard
(Contains Mustard)
1
Creme Fraiche
(Contains Milk)
1
Kale
Not included in your delivery
500
Water
Nutritional information
Utensils
Instructions
Cut the onion in half through the root. Peel and slice thinly into half moon shapes. Cut the bottom and the green leafy top off the leek and slice into rounds about 1cm thick. Chop the celery into 1cm cubes. Peel and slice the carrot into rounds about ½cm thick. Peel the apple, remove the core and chop it into roughly 2cm squares. Remove the sage leaves from their stalk and roughly chop the leaves (discard the stalks).
Add a splash of oil to a large saucepan, add your onion, leek, celery, carrot, apple and sage leaves along with a pinch of salt and a good grind of black pepper. Cook on medium-low heat for 7 mins until soft. Add half the flour, cook for 1 minute before adding the chicken stock pot, cider vinegar and water (amount specified in the ingredient list). Bring to the boil and then turn the heat down. Simmer for 20 mins until your veggies are tender.
Meanwhile, bring a pot of water to the boil with a pinch of salt. Peel and chop the potato into roughly 3cm pieces and add to the boiling water. Cook for 15-20 mins. Tip: Your potato is cooked when you can easily slip a knife through.
While your potato and veggies are cooking, cut the pork into steaks about 1½ cm thick. Put them in a bowl and add the rest of your flour, a pinch of salt and a good grind of black pepper. Give the bowl a shake so your pork gets a good coating of flour.
Once your potato is cooked, drain and pop back in the pot (off the heat). Add a knob of butter and a splash of milk (if you have some), along with a pinch of salt and a good grind of black pepper and mash until smooth. Put a lid on the pan and set aside.
Add a drizzle of oil to a frying pan and fry your pork loin for 3 mins on each side, then take the pan off the heat, cover with foil and leave to rest until everything else is ready. Tip: You know your pork is cooked when it is no longer pink in the middle.
Once your veggies have been cooking for 20 mins and are tender, add the kale, stir together and cook for a further 5 mins. Once kale has softened, add the mustard and crème fraîche and stir through, before adding your pork, then cook for a further 2 mins. This is your casserole.
Take the pan off the heat and add the baby spinach to your casserole. Cover the pan with a lid and leave for a couple of mins allowing your spinach to wilt, before taking off the lid and stirring.
Serve your casserole on your mashed potato and enjoy!
