Creamy Pork and Apple Bake – Fall apart pork, slow cooked in a creamy cider and apple sauce, with a cheesy, potato crumble topping.
Have you ever tried concentrating whilst an eight year old girl is practising the trumpet 10 feet away from you? That’s what I’m doing right now, and I don’t recommend it. I need to zone out of ‘the Grand old duke of York’ and zone into this wonderful Autumn dinner. Not too hard actually, although I may tempt my daughter with an oat banana cookie (coming soon!) to give myself 5 minutes of peace. Bad mummy – distracting her from her practise, but it’s times like these that I wish we had a bigger house!!
This Creamy Pork and Apple Bake is one of those meals that came into being based on inspiration from 3 things I love:
- Pork and apple in a cream cider sauce (I usually serve with mashed potato)
- Anything with crumble toppings – like crumble cake, stuffed apples with crumble topping or crumble cookies – anything tastes better with a crunchy crumble topping in my opinion
- Potatoes that I don’t have to peel. Ok that’s just a lazy one, but it’s true.
Simple to make and with minimal washing up, this has got to be an Autumn favourite!
To make this recipe, you’re going to slow cook chunks of pork tenderloin with cider, stock and garlic. Then add in some cream, juicy apple slices and peas. Finally you need to add a topping of potatoes, cheese and breadcrumbs, which will be crunchy and browned to perfection following another short stint in the oven.
This is so good, I’ve even got it planned for a big family meal this weekend (yes Grandad, this is what we’re having on Sunday).
Oh, the trumpeting has stopped. I really did zone out 🙂
The Creamy Pork and Apple Bake Recipe:
Creamy Pork and Apple Bake
- 1 tbsp olive oil
- 500 g pork tenderloin chopped into bite size chunks
- 1 brown onion peeled and chopped
- 2 cloves of garlic peeled and crushed
- 250 ml dry cider
- 400 ml chicken or vegetable stock using stock cubes or powder is fine
- 1/2 tsp dried sage
- 75 ml double cream
- 2 crisp dessert apples sliced into wedges (not too thin or they'll disintegrate) - I use Jazz apples
- 4 tbsp frozen peas
- 400 g potatoes chopped into bite sized chunks - skins left on (red skinned or Maris pipers are good varieties for this)
- 2 tbsp olive oil
- 1/4 tsp dried parsley
- 100 g panko or homemade breadcrumbs
- 100 g mature cheddar cheese grated
- Good pinch of salt and pepper
- Preheat your oven to 170c/325f, then start on your creamy pork.
- In a flame proof casserole dish, heat up the oil and add the pork. Cook on a high heat for a few minutes to seal the meat. Add the onions, turn the heat down to medium and cook for 5 minutes, stirring every so often until they start to go translucent. Add the garlic and cook for a further minute. Add in the cider and bring to the boil. Let it boil rapidly for a couple of minutes, then add in the stock and sage. Bring back to bubbling, place a lid on and put in the oven for 90 minutes. Check on it every so often to give it a stir and make sure it's not going dry. If it is, just add in a splash of water.
- Whilst the pork is cooking par boil the potatoes. Place the potatoes in a pan, cover with cold water, bring to the boil and then simmer for 8-9 minutes. Drain the potatoes and put to one side.
- Once the pork has been in the oven for 90 minutes, take it out and stir in the cream, apple slices and peas. Turn your oven up to 190c/375f.
- Place your potatoes in a bowl and pour over the olive oil. Give them a mix so that the potatoes are well coated. Add in the parsley, breadcrumbs, cheese and salt and pepper. Mix everything together and spoon it on top of your pork. Place back in the oven uncovered and cook for 20-25 minutes until the topping is golden brown.
- Take out of the oven and allow to rest for 5 minutes before serving with some green veg.
Nutritional info obtained from caloriecount.about.com – per serving (recipe makes 4 servings)