What are the main ingredients in Apple-cranberry Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Apple-cranberry Pork?

Calories: 1000, Carbs: 104 grams, Fat: grams, Protein: 36.6 grams, Sugar: 42 grams, Salt: 436 grams

How do I prepare Apple-cranberry Pork?

READY THE ROAST: Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. FAB FILLING: Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 8-10 minutes until the apple is soft. Add the brandy and simmer for 1-2 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until combined and season. PORK NECK: Pat the pork neck steak dry and season. Place a pan over medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, or until cooked through and golden. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season. SAGE & SALAD: Return the pan to a medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of lemon juice, a drizzle of oil, and some seasoning. YUM!: Plate up the pork slices and top with the apple mixture. Drizzle over the sage butter. Side with the roasted sweet potato and the walnut salad. Serve any remaining filling and lemon wedges on the side.

What should be prepared from my kitchen to make Apple-cranberry Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Apple-cranberry Pork

Name: Apple-cranberry Pork
Prep time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Tender pork is topped with a delicious apple & cranberry mixture cooked in brandy and drizzled with sage butter sauce. Served alongside roasted sweet potato chunks and a mustardy walnut & dried cranberry salad. This dish is fun to make and amazing to eat!

Apple-cranberry Pork

with sweet potato, brandy & fresh salad leaves

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Brandy
Dried Cranberries
Fresh Sage
Garlic Clove
Garlic Cloves
Lemon
Lemons
Onion
Onions
Pork Neck Steak
Salad Leaves
Sweet Potato Chunks
Walnuts
Wholegrain Mustard

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway.
FAB FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 8-10 minutes until the apple is soft. Add the brandy and simmer for 1-2 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until combined and season.
PORK NECK
Pat the pork neck steak dry and season. Place a pan over medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, or until cooked through and golden. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
SAGE & SALAD
Return the pan to a medium-high heat with 30g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the pork slices and top with the apple mixture. Drizzle over the sage butter. Side with the roasted sweet potato and the walnut salad. Serve any remaining filling and lemon wedges on the side.

Sweet Potato Chunks - 250g
Onion - 1
Garlic Clove - 1
Apple - 1
Wholegrain Mustard - 15ml
Lemon - 1
Brandy - 10ml
Dried Cranberries - 30g
Walnuts - 20g
Pork Neck Steak - 160g
Fresh Sage - 4g
Salad Leaves - 20g

Download the Recipe

Serves 2

READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
FAB FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 8-10 minutes until the apple is soft. Add the brandy and simmer for 1-2 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until combined and season.
PORK NECK
Pat the pork neck steak dry and season. Place a pan over medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, or until cooked through and golden. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
SAGE & SALAD
Return the pan to a medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the pork slices and top with the apple mixture. Drizzle over the sage butter. Side with the roasted sweet potato and the walnut salad. Serve any remaining filling and lemon wedges on the side.

Sweet Potato Chunks - 500g
Onion - 1
Garlic Cloves - 2
Apples - 2
Wholegrain Mustard - 30ml
Lemon - 1
Brandy - 20ml
Dried Cranberries - 60g
Walnuts - 40g
Pork Neck Steak - 320g
Fresh Sage - 8g
Salad Leaves - 40g

Download the Recipe

Serves 3

READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
FAB FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 10-15 minutes until the apple is soft. Add the brandy and simmer for 2-3 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until combined and season.
PORK NECK
Pat the pork neck steak dry and season. Place a pan over medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, or until cooked through and golden. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
SAGE & SALAD
Return the pan to a medium-high heat with 90g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the pork slices and top with the apple mixture. Drizzle over the sage butter. Side with the roasted sweet potato and the walnut salad. Serve any remaining filling and lemon wedges on the side.

Sweet Potato Chunks - 750g
Onions - 2
Garlic Cloves - 3
Apples - 3
Wholegrain Mustard - 40ml
Lemons - 2
Brandy - 30ml
Dried Cranberries - 90g
Walnuts - 60g
Pork Neck Steak - 480g
Fresh Sage - 12g
Salad Leaves - 60g

Download the Recipe

Serves 4

READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
FAB FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 10-15 minutes until the apple is soft. Add the brandy and simmer for 2-3 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until combined and season.
PORK NECK
Pat the pork neck steak dry and season. Place a pan over medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, or until cooked through and golden. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
SAGE & SALAD
Return the pan to a medium-high heat with 120g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the pork slices and top with the apple mixture. Drizzle over the sage butter. Side with the roasted sweet potato and the walnut salad. Serve any remaining filling and lemon wedges on the side.