Michael and Rachel's

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Pork and Apple Sauce

Updated: 17 Nov 2015

Ingredients

  • 1 granny smith apple
  • 0.5cm piece ginger

  • 150ml boiling water

  • 150g brown rice

  • Chicken stock cube
  • 200g small carrots, peeled
  • 200g tenderstem broccoli
  • Approx 175-200g pork fillet
  • Pinch nutmeg
  • Dried sage
  • Olive oil
  • 1 tbsp honey

Method

  1. Dice the apples and finely chop the ginger. Place in a pan with the boiling water and boil hard for 10 minutes, stirring occasionally. Tip into a blender and blitz until smooth. Set to one side.
  2. Rinse the pan then return to the heat and cook the rice with a chicken stock cube (about 30 minutes). Place the carrots in a colander above the rice with a lid on top of the colander and steam for 20 minutes.
  3. Season the pork all over with sea salt, black pepper, the nutmeg, and sage. Heat 1 tbsp oil in a large frying pan on a medium / low heat then cook the pork for about 7 minutes on each side.
  4. When the carrots are done, add to the pan with the pork. Steam the broccoli for at least 5 minutes.
  5. Remove the pork to a chopping board to rest. Add the honey to the carrots and toss to coat. Stir frequently until candied and glazed.
  6. Drain the rice.
  7. Plate up: a bed of brown rice, with the (rested and sliced) pork on top, a drizzle of apple sauce, and carrots / broccoli on the side.