
bit.ly - Try Delia's fast roast pork with rosemary and caramelised apples. Ingredients: 2 thick British pork fillets (weighing 350g each after trimming) 1 rounded tablespoon fresh rosemary leaves 500g Cox's apples (about 3 large apples), skins left on, cored and cut into 6 wedges or quartered if they are small 2 cloves garlic, peeled and cut into thin slices 40g butter 1½ tablespoons cider vinegar 1 small onion, peeled and finely chopped 1 tablespoon demerara sugar 225ml Waitrose Vintage English Cider 2 heaped tablespoons half fat crème fraîche Method: Pre-heat the oven to 230°C, gas mark 8. First of all, using a small, sharp knife, make little slits all over the pork and push the slivers of garlic into them, turning the fillet over so the garlic is in on both sides. Next place the rosemary leaves in a mortar and bruise them with a pestle to release their fragrant oil, then chop them finely. Now melt the butter and combine it with the cider vinegar, then brush the meat with some of this mixture, sprinkle with half the rosemary and season on both sides. Scatter the onions over the baking tray and place the pork on top. All this can be prepared in advance, then covered with clingfilm. When you want to cook the roast, prepare the apples by tossing them with the remaining cider vinegar and butter mixture, then arrange them all around the pork on the baking tray and sprinkle with the sugar and the rest of the rosemary. Place the baking tray in the oven on a high shelf and <b>...</b>
Waitrose
waitrose.com
recipe
ingredients
food
cooking
ideas
delivery
how to cook
tips
guide
instructions
baking
dinner
supper
lunch
organic
flavour
taste
Delia
Smith
Pork
Roast
Rosemary
Apples
Chef