Pork, Apple & Cider Casserole
Prep time 20 minutes Cook time 1 hour 30 minutes
Serves 4 people
- •1 kg diced pork scotch fillet
- •1/3 cup plain flour
- •2 tablespoons olive oil
- •1 brown onion, diced
- •3 celery sticks, diced
- •180g Australian rindless bacon rashers, diced
- •2 tablespoons Dijon mustard
- •320ml bottle apple cider
- •1 ½ cups chicken stock
- •2 Granny Smith apples, quartered, cored and cut into thick wedges
- •1 small bunch fresh sage extra
- •1 tablespoon olive oil
- •crème fraiche or sour cream and crusty bread, to serve
- 1.Preheat oven to 180°C/160°C fan-forced. Place flour onto a plate and season with salt and pepper. Lightly dust pork with flour, shaking off excess.
- 2.Heat 1 tablespoon oil in a large non-stick oven-proof casserole pan over a medium-high heat. Cook pork, in batches, for 4-5 minutes until browned on all sides (add more oil if required between the batches). Transfer pork to a bowl.
- 3.Add onion, celery and bacon to the pan. Cook, stirring often, over medium heat for 4-5 minutes or until onion is softened. Stir in mustard, apple cider and stock. Cover and bring mixture to the boil. Remove from heat.
- 4.Add apples and pork to pan. Stir until combined. Add 3 sprigs of sage, cover and place in oven. Cook for 1 hour 15 minutes or until pork is tender. Season to taste.
- 5.Just before serving, heat 1 tablespoon extra oil in a small frying pan over medium heat. Add the remaining sage leaves and cook for 30 seconds or until crisp. Transfer to a plate lined with paper towel.
- 6.Sprinkle casserole with fried sage leaves and serve with crème fraiche or sour cream and crusty bread.