A classic flavour pairing, pork and apple, but with a mustard kick! Served with buttery soft sweet potato and fragrant sage, and a crunchy walnut salad, the classics are clearly the classics for a reason!
Dijon Apple Sauce & Pork Kassler
Dijon Apple Sauce & Pork Kassler
with salad leaves & sweet potato
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Apple
- Apples
- Chicken
- Chicken Stock
- Dijon Mustard
- Fresh Sage
- Pork Kassler Loin Steak
- Red Onion
- Red Onions
- Red Wine Vinegar
- Salad Leaves
- Sweet Potato
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
SAGE & SWEET POTATO
Boil the kettle. Place the sweet potato chunks in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion, drain, and return to the pot. Add a knob of butter or a drizzle of oil, ½ the rinsed sage, and seasoning. Toss until the potato chunks are fully coated in the butter or oil. Cover to keep warm.
LET’S PREP
While the potatoes are cooking, place the stock in a bowl. Add the Dijon mustard and 100ml of boiling water. Mix until fully combined. Rinse and slice ½ the apple into wedges, setting aside the remaining half for another meal.
KASSLER & SAUCE
Pat the pork kassler dry with some paper towel. Coat in oil and season. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a non-stick pan over a high heat. When hot, sear the kassler fat-side down for 2-3 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned. On completion, add the apple and onion wedges to the pan with the kassler. Fry for a further 3-4 minutes until the apple has softened, shifting frequently. Add the remaining sage and the mustard stock mix. Leave to simmer for 2-4 minutes until the liquid has reduced and slightly thickened. Season to taste.
CRUNCHY SALAD
In a bowl, combine the rinsed salad leaves, the walnuts, the red wine vinegar (to taste), a drizzle of oil, and seasoning.
KLASSIC KASSLER
Plate up the kassler. Top with the apple & mustard sauce. Serve with the sage sweet potato and the walnut salad. Wow, Chef!
Sweet Potato - 250g
Fresh Sage - 4g
Chicken Stock - 5ml
Dijon Mustard - 10ml
Apple - 1
Pork Kassler Loin Steak - 180g
Red Onion - 1
Salad Leaves - 20g
Walnuts - 10g
Red Wine Vinegar - 10ml
SAGE & SWEET POTATO
Boil the kettle. Place the sweet potato chunks in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion, drain, and return to the pot. Add a knob of butter or a drizzle of oil, ½ the rinsed sage, and seasoning. Toss until the potato chunks are fully coated in the butter or oil. Cover to keep warm.
LET’S PREP
While the potatoes are cooking, place the stock in a bowl. Add the Dijon mustard and 200ml of boiling water. Mix until fully combined. Rinse and slice the apple into wedges.
KASSLER & SAUCE
Pat the pork kassler dry with some paper towel. Coat in oil and season. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a non-stick pan over a high heat. When hot, sear the kassler fat-side down for 2-3 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned. On completion, add the apple and onion wedges to the pan with the kassler. Fry for a further 3-4 minutes until the apple has softened, shifting frequently. Add the remaining sage and the mustard stock mix. Leave to simmer for 2-4 minutes until the liquid has reduced and slightly thickened. Season to taste.
CRUNCHY SALAD
In a bowl, combine the rinsed salad leaves, the walnuts, the red wine vinegar (to taste), a drizzle of oil, and seasoning.
KLASSIC KASSLER
Plate up the kassler. Top with the apple & mustard sauce. Serve with the sage sweet potato and the walnut salad. Wow, Chef!
Sweet Potato - 500g
Fresh Sage - 8g
Chicken Stock - 10ml
Dijon Mustard - 20ml
Apple - 1
Pork Kassler Loin Steak - 360g
Red Onion - 1
Salad Leaves - 40g
Walnuts - 20g
Red Wine Vinegar - 20ml
SAGE & SWEET POTATO
Boil the kettle. Place the sweet potato chunks in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion, drain, and return to the pot. Add a knob of butter or a drizzle of oil, ½ the rinsed sage, and seasoning. Toss until the potato chunks are fully coated in the butter or oil. Cover to keep warm.
LET’S PREP
While the potatoes are cooking, place the stock in a bowl. Add the Dijon mustard and 300ml of boiling water. Mix until fully combined. Rinse and slice 1½ apples into wedges, setting aside the remaining half for another meal.
KASSLER & SAUCE
Pat the pork kassler dry with some paper towel. Coat in oil and season. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a large, non-stick pan over a high heat. When hot, sear the kassler fat-side down for 2-3 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned. On completion, add the apple and onion wedges to the pan with the kassler. Fry for a further 4-5 minutes until the apple has softened, shifting frequently. Add the remaining sage and the mustard stock mix. Leave to simmer for 4-5 minutes until the liquid has reduced and slightly thickened. Season to taste.
CRUNCHY SALAD
In a bowl, combine the rinsed salad leaves, the walnuts, the red wine vinegar (to taste), a drizzle of oil, and seasoning.
KLASSIC KASSLER
Plate up the kassler. Top with the apple & mustard sauce. Serve with the sage sweet potato and the walnut salad. Wow, Chef!
Sweet Potato - 750g
Fresh Sage - 12g
Chicken Stock - 15ml
Dijon Mustard - 30ml
Apples - 2
Pork Kassler Loin Steak - 540g
Red Onions - 2
Salad Leaves - 60g
Walnuts - 30g
Red Wine Vinegar - 30ml
SAGE & SWEET POTATO
Boil the kettle. Place the sweet potato chunks in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion, drain, and return to the pot. Add a knob of butter or a drizzle of oil, ½ the rinsed sage, and seasoning. Toss until the potato chunks are fully coated in the butter or oil. Cover to keep warm.
LET’S PREP
While the potatoes are cooking, place the stock in a bowl. Add the Dijon mustard and 400ml of boiling water. Mix until fully combined. Rinse and slice the apples into wedges.
KASSLER & SAUCE
Pat the pork kassler dry with some paper towel. Coat in oil and season. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a large, non-stick pan over a high heat. When hot, sear the kassler fat-side down for 2-3 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned. On completion, add the apple and onion wedges to the pan with the kassler. Fry for a further 4-5 minutes until the apple has softened, shifting frequently. Add the remaining sage and the mustard stock mix. Leave to simmer for 4-5 minutes until the liquid has reduced and slightly thickened. Season to taste.
CRUNCHY SALAD
In a bowl, combine the rinsed salad leaves, the walnuts, the red wine vinegar (to taste), a drizzle of oil, and seasoning.
KLASSIC KASSLER
Plate up the kassler. Top with the apple & mustard sauce. Serve with the sage sweet potato and the walnut salad. Wow, Chef!
Sweet Potato - 1kg
Fresh Sage - 15g
Chicken Stock - 20ml
Dijon Mustard - 40ml
Apples - 2
Pork Kassler Loin Steak - 720g
Red Onions - 2
Salad Leaves - 80g
Walnuts - 40g
Red Wine Vinegar - 40ml
Woolies Products in this dish
