recipes
Pork fillet with apples and bacon with cauliflower rice
2021-04-10
Ingredients
- 2 tbsp. butter
- 1 small cauliflower, finely chopped
- 100ml chicken stock
- 150ml natural yogurt
- Chopped parsley
- Salt and pepper
- 2 tbsp. wholegrain mustard
- 1 pork fillet
- 2 thick slices bacon, diced
- 1 red onion, peeled and finely sliced
- 2 red apples, peeled, cored and diced
- ½ tsp dried sage
- 2 tsp apple cider vinegar with turmeric, pepper and ginger (Clearspring)
- 1 tsp sugar
- 1 glass cider
Method
To make the cauliflower rice, melt 1 tbsp. butter in a large sauce pan and the cauliflower. Stir in the stock and cook on a low simmer until the cauliflower is tender. Stir in mustard, yogurt, parsley and season with salt and pepper. Trim the pork fillet from any excess fat and cut into 2 portions, seasoning with salt and pepper. Seal the meat in a pan with the remaining butter, browning evenly on both sides. Transfer to an oven dish and continue cooking in the oven at 200°C for 5-7 minutes. Meanwhile, in the same pan used to seal the pork, fry the diced bacon to brown before adding in the onion, apple and sage. Cook for a couple of minutes then deglaze the pan with the vinegar. Stir in the sugar and cover with the cider. Simmer till mixture thickens and resembles chutney. Serve the pork sliced, served with the apple chutney and cauliflower rice.
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