“An apple a day keeps the doctor away”, could well be true as apples are an excellent source of vitamin C, contain fiber, and are low in kilojoules (calories). Ok, maybe the low in kilojoules part does not really apply at least this time because of the added butter and brown sugar to caramelize the apples used to stuff the pork with. And yes, another pork recipe! Last pork recipe, at least for this week. This time the pork loin steaks were simmered in cider giving that refreshing sweetness taste to this dish. I am sure there are lots of good cider out there but this is my favorite, Rekorderlig. I have tried all flavors available and really liked them all, especially the Strawberry and Lime one. For this recipe, I used the apple and blackcurrant flavor to complement the fresh apples.Ingredients
- 25g butter
- 2 large apples
- 1 tbs brown sugar
- 4 pork loin steaks, about 100g each
- 1 tbs olive oil
- 225 ml cider
- 1/2 tsp dried rosemary
- 1/2 tsp chopped fresh thyme
- salt and black pepper, to taste
- pinch of ground nutmeg
1. Melt butter in a large, non-stick frying pan. Core and cut apples into wedges. Add to pan and cook, stirring frequently, for 3 minutes, until tender. Add the sugar. Cook, stirring for further 2 minutes, or until golden. Remove from heat.Once the sugar has been added to the apple wedges, watch the pan carefully, as the sugar can burn quickly.
2. Using a sharp knife, trim visible fat off steaks. Cut a deep horizontal pocket in each one. Spoon apple slices into each pocket. Secure the openings with cocktail sticks.3. Clean and dry the frying pan. Heat the oil in the pan. Add the pork steaks and cook for about 4-5 minutes on each side. Add the cider, rosemary, thyme, salt, pepper and nutmeg. 4. Simmer for 25 minutes until steaks are cooked in center.5. Remove sticks. Cut in half and top with pan juices to serve.For variation, you can serve the apple mixture on the side of the plate, rather than using it to stuff the pork steaks.