A classic flavour pairing: pork kassler and apple! Served with buttery sweet potato, fragrant sage, and a crunchy walnut salad. The classics are classics for a reason!
Dijon Apple Sauce & Pork
Dijon Apple Sauce & Pork
with sage sweet potato
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Apple
- Apples
- Chicken
- Chicken Stock
- Dijon Mustard
- Fresh Sage
- Onion
- Onions
- Pork Kassler Loin Steak
- Red Wine Vinegar
- Salad Leaves
- Sweet Potato Chunks
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
SAGE & SWEET POTATO
Place the sweet potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ the rinsed sage, a knob of butter (optional) or a drizzle of oil, and seasoning. Toss until the sweet potato pieces are fully coated. Cover.
LET’S PREP
Boil the kettle. While the sweet potatoes are cooking, place the stock in a small 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.
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
KASSLER & SAUCE
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler fat-side down until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Add the apple & onion wedges. Fry until the apple has softened, 3-4 minutes (shifting frequently). Add the remaining sage and the mustard stock mix. Leave to simmer until the liquid has reduced and slightly thickened, 2-4 minutes. Season.
CRUNCHY SALAD
In a bowl, combine the rinsed salad leaves, the toasted nuts, the red wine vinegar (to taste), a drizzle of olive 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 Chunks - 250g
Fresh Sage - 3g
Chicken Stock - 5ml
Dijon Mustard - 10ml
Apple - 1
Walnuts - 10g
Pork Kassler Loin Steak - 180g
Onion - 1
Salad Leaves - 20g
Red Wine Vinegar - 10ml
SAGE & SWEET POTATO
Place the sweet potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ the rinsed sage, a knob of butter (optional) or a drizzle of oil, and seasoning. Toss until the sweet potato pieces are fully coated. Cover.
LET’S PREP
Boil the kettle. While the sweet potatoes are cooking, place the stock in a small bowl. Add the Dijon mustard and 200ml of boiling water. Mix until fully combined. Rinse and slice the apple into wedges.
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
KASSLER & SAUCE
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler fat-side down until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Add the apple & onion wedges. Fry until the apple has softened, 3-4 minutes (shifting frequently). Add the remaining sage and the mustard stock mix. Leave to simmer until the liquid has reduced and slightly thickened, 2-4 minutes. Season.
CRUNCHY SALAD
In a bowl, combine the rinsed salad leaves, the toasted nuts, the red wine vinegar (to taste), a drizzle of olive 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 Chunks - 500g
Fresh Sage - 5g
Chicken Stock - 10ml
Dijon Mustard - 20ml
Apple - 1
Walnuts - 20g
Pork Kassler Loin Steak - 360g
Onion - 1
Salad Leaves - 40g
Red Wine Vinegar - 20ml
SAGE & SWEET POTATO
Place the sweet potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add ½ the rinsed sage, a knob of butter (optional) or a drizzle of oil, and seasoning. Toss until the sweet potato pieces are fully coated. Cover.
LET’S PREP
Boil the kettle. While the sweet 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.
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
KASSLER & SAUCE
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler fat-side down until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Add the apple & onion wedges. Fry until the apple has softened, 4-5 minutes (shifting frequently). Add the remaining sage and the mustard stock mix. Leave to simmer until the liquid has reduced and slightly thickened, 4-5 minutes. Season.
CRUNCHY SALAD
In a bowl, combine the rinsed salad leaves, the toasted nuts, the red wine vinegar (to taste), a drizzle of olive 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 Chunks - 750g
Fresh Sage - 8g
Chicken Stock - 15ml
Dijon Mustard - 30ml
Apples - 2
Walnuts - 30g
Pork Kassler Loin Steak - 540g
Onions - 2
Salad Leaves - 60g
Red Wine Vinegar - 30ml
SAGE & SWEET POTATO
Place the sweet potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add ½ the rinsed sage, a knob of butter (optional) or a drizzle of oil, and seasoning. Toss until the sweet potato pieces are fully coated. Cover.
LET’S PREP
Boil the kettle. While the sweet 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.
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
KASSLER & SAUCE
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler fat-side down until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Add the apple & onion wedges. Fry until the apple has softened, 4-5 minutes (shifting frequently). Add the remaining sage and the mustard stock mix. Leave to simmer until the liquid has reduced and slightly thickened, 4-5 minutes. Season.
CRUNCHY SALAD
In a bowl, combine the rinsed salad leaves, the toasted nuts, the red wine vinegar (to taste), a drizzle of olive 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 Chunks - 1kg
Fresh Sage - 10g
Chicken Stock - 20ml
Dijon Mustard - 40ml
Apples - 2
Walnuts - 40g
Pork Kassler Loin Steak - 720g
Onions - 2
Salad Leaves - 80g
Red Wine Vinegar - 40ml
Woolies Products in this dish
