- 4 tbsp vegetable oil
- 8 thick pork loin steaks
- 4 red dessert apples, cored and each cut into eighths
- 400g shallots, halved
- 4 celery sticks, sliced diagonally
- 500ml Suffolk cider
- 200ml crème fraîche
- 10 fresh sage leaves, shredded
- Divide half the oil between 2 deep, wide frying pans and put over a high heat. Season the pork, then add 4 steaks to each hot pan. Cook for 2 minutes each side to brown, remove and set aside in 2 separate bowls.
- Divide the apples between the pans, reduce the heat and cook for 3-4 minutes, turning halfway, until golden. Set aside with the pork.
- Divide the remaining oil, shallots and celery between the pans. Cook for 10 minutes, stirring occasionally, until softened. Slowly pour the cider between each pan and bring to the boil. Simmer rapidly for 5 minutes to reduce. Divide the pork and apples between the pans. Simmer gently for 5 minutes, turning the pork halfway.
- Remove 1 pan from the heat and stir in half the crème fraîche and half the sage. Season and tip into a freezer-proof container to cool for freezing (see freezing tip). Stir the remaining crème fraîche and sage into the other pan. Season. Simmer for 3-4 minutes, until the pork is cooked and the sauce has thickened. Divide between plates and serve with mashed potato and green beans.
- To freeze and reheat: Freeze half the pork in a freezer-proof container for up to 1 month. Thaw in the fridge for 24 hours or until completely thawed. Reheat in a deep frying pan over a medium heat for 10 minutes, until piping hot throughout.
- Wine note: A medium-sweet cider always makes a lovely match with appley pork dishes, or try an off-dry white, such as French Vouvray.