Recipe Ingredient

Pork with Cream and Apple Sauce

• 4 Pork Tenderloin Fillets
• 2 tbsp. All-Purpose Flour
• 2 tbsp. Butter
• 4 Baby Leeks, finely sliced
• 1 tsp. Mustard Seeds, coarsely crushed
• 2/3 c. Dry White Wine
• 2 Apples
• 2/3 c. Double Cream
• 2 tbsp. Fresh Parsley, chopped
• 1/8 tsp. Salt & Black Pepper

• Place the flour in a bowl and add plenty of seasoning. Turn the pork in the flour mixture to coat them lightly.
• Melt the butter in a heavy frying pan and cook the pork for 1 minute on each side.
• Add the sliced leeks to the pan and cook for 3 minutes. Stir in the mustard seeds. Pour in the wine. Cook gently for 10 minutes, turning the pork occasionally. Peel, core and slice the apples.
• Add the sliced apples and double cream and simmer for 3 minutes, or until the pork is fully cooked and the sauce is thick, rich and creamy. Taste for seasoning, then stir in the chopped parsley and serve at once.