Pork
with Caramelised Apple & Cauliflower Mash
At first glance, this dish is a simple supper of classic combinations - and it is that. But look closer, and there are a few tricks here as well. See that average looking mash? It’s actually cauliflower, and it’s delicious! Apple and pork is also a quintessential pairing, but these caramelised apples are a cut above.
The quantities provided above are averages only.
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Ingredients
300 g
potatoes
1 portion
cauliflower
400 g
Pork Striploin
1
green apple
100 g
sugar snap peas
Not included in your delivery
1.5 tbs
butter
(Contains Milk;)
1 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a kettle of water to the boil. To prepare the ingredients, peel the potatoes and cut them into 2 cm pieces. Cut the cauliflower into small florets and trim the sugar snap peas. Peel, core and thinly slice the apple.
Place the potato in a medium saucepan of salted water. Bring to the boil. Simmer for 10 minutes. Add the cauliflower and cook for a further 5-6 minutes or until tender. Drain. Return the vegetables to the same saucepan with a third of the butter. Mash with a potato masher until smooth. Season to taste with salt and pepper. Cover and set aside.
Meanwhile, heat half of the olive oil in a medium frying pan over a medium-high heat. Season the pork striploin with salt and pepper. Cook for 3 minutes, turning to seal on all sides. When the pork is nicely coloured, transfer to a lined oven tray and cook in the oven for 10-12 minutes or until cooked through (pork can be served slightly pink). Remove from the oven, place on a plate and cover with foil. Rest for 5 minutes and then slice.
While the pork is in the oven, heat the same frying pan over a medium heat. Add the remaining olive oil and half of the remaining butter. Cook the apple slices for 8-10 minutes, turning regularly, or until golden and softened. Lightly season with salt. Add the remaining butter to the pan and cook gently for 1-2 minutes to infuse the butter with all of the yummy pan juices.
Meanwhile, place the sugar snap peas in a heatproof bowl and cover with the boiling water from the kettle. Sit for 2 minutes and then drain.
To serve, divide the cauliflower and potato mash, sugar snap peas and pork between plates. Spoon the yummy caramelised apple and butter sauce over the pork.