• 1 tablespoon oil
  • 15 g (½ oz) unsalted butter
  • 250 g (8 oz) pork fillet, cut into 1 cm (½ inch) thick slices
  • 1 eating apple, cored and cut into wedges
  • 150 ml (¼ pint) cider or apple juice
  • 4 tablespoons crème fraîche
  • 6 sage leaves, chopped
  • salt and pepper
  • ready-cooked rice, to serve

Heat the oil and butter in a large frying pan over a high heat. Add the pork fillets and brown for 1–2 minutes on each side.

Add the apple wedges with the cider or apple juice, bring to the boil and simmer, uncovered, for 5 minutes until the liquid has reduced and the pork is cooked through.

Stir in the crème fraîche and sage, season to taste, then simmer for 1 minute, until heated through. Serve with rice.

Like This? Try These
More on Food