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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Dijon Apple Sauce & Pork?
The preparation time for Dijon Apple Sauce & Pork with sage sweet potato is between 25 and 30 minutes.
What is the total time required to make Dijon Apple Sauce & Pork with sage sweet potato?
The total time required to make Dijon Apple Sauce & Pork with sage sweet potato is between 30 and 35 minutes.
How many servings does Dijon Apple Sauce & Pork provide?
4 servings
What are the main ingredients in Dijon Apple Sauce & Pork?
Apple, Apples, Chicken, Chicken Stock, Dijon Mustard, Fresh Sage, Onion, Onions, Pork Kassler Loin Steak, Red Wine Vinegar, Salad Leaves, Sweet Potato Chunks, Walnuts
What is the nutritional information of Dijon Apple Sauce & Pork?
Calories: 720, Carbs: 73 grams, Fat: grams, Protein: 37.4 grams, Sugar: 34.2 grams, Salt: 2576 grams
How do I prepare Dijon Apple Sauce & Pork?
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. 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. KLASSIC KASSLER: Plate up the kassler. Top with the apple & mustard sauce. Serve with the sage sweet potato and the walnut salad. Wow, Chef! 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. 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. 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.
What should be prepared from my kitchen to make Dijon Apple Sauce & Pork?
Apple, Apples, Chicken, Chicken Stock, Dijon Mustard, Fresh Sage, Onion, Onions, Pork Kassler Loin Steak, Red Wine Vinegar, Salad Leaves, Sweet Potato Chunks, Walnuts
How many calories does Dijon Apple Sauce & Pork have?
720 calories
How much fat content does Dijon Apple Sauce & Pork have?
grams
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