Sliced apple adds a hint of sweetness and cuts through the richness of the pork in this speedy dinner recipe.
- Drizzle the pork with 2 tsp of the oil and season. Heat a large non-stick pan over medium-high heat. Cook the pork, turning, for 4 minutes or until browned, then transfer to a plate.
- Heat remaining oil in the pan over medium heat. Add half the sage leaves and cook, turning, for 1 minute or until crisp. Transfer to a plate lined with paper towel to drain. Chop remaining sage.
- Add butter and onion to pan. Season. Cook, stirring, for 10 minutes or until golden. Add the apple and chopped sage and cook, stirring, for 2 minutes. Add the cider. Cook for 2 minutes or until reduced slightly. Stir in stock and mustard.
- Return pork to the pan. Simmer for 4 minutes or until just cooked through. Transfer to a plate. Keep warm. Add the cannellini beans. Simmer, stirring and gently crushing some of the beans with the back of a spoon, for 3 minutes or until warmed through. Return pork and any resting juices to the pan. Sprinkle with crispy sage. Serve with the green beans.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set