Easy Food Recipes and Cooking - Cider-Dijon Pork With Roasted Sweet Potatoes and Apples
Serves 4
4 pork loin medallions (about 220g each and 2.5cm thick)
1 large (500g) kumara, peeled, halved lengthways, then chopped widthways into 5cm pieces
2 Pink Lady or Fuji apples, cored, cut into eighths
1 large fennel bulb, trimmed, cut lengthways into eighths
2 rosemary sprigs, cut into 2.5cm pieces
1/3 cup (80ml) olive oil
1 cup (250ml) apple cider or apple juice
1 tbs Dijon mustard
30g unsalted butter, cut into 2 pieces
Remove the pork from the fridge and bring to room temperature while the oven preheats. Preheat the oven to 230°C. Place a large baking tray in the oven and heat until very hot. Place the sweet potato, apple, fennel, rosemary and 2 tbs oil in a large bowl and toss to coat. Season with sea salt and freshly ground black pepper. Carefully remove the tray from the oven and spread over the vegetables. Roast, turning mixture halfway, for 20 minutes or until the sweet potato is golden and tender. Meanwhile, season the pork. Heat the remaining 2 tbs oil in a large frypan over medium-high heat. Add the pork and cook for 5 minutes each side or until golden and barely pink when pierced in the centre with the tip of a sharp knife. Transfer pork to a platter (reserving the oil in the frypan) and rest, covered, for 5 minutes.
Drain all but 1 tsp oil from the frypan, leaving the brown bits in the pan, and return the pan to medium-low heat. Add the apple cider and bring to a simmer, scraping the brown bits with a wooden spoon. Whisk in the mustard and simmer for 2 minutes or until slightly reduced. Remove from heat and whisk in the butter 1 piece at a time — this will slightly thicken the sauce. Season to taste.
Divide the roasted vegetables and pork among 4 plates, then drizzle with the sauce to serve.