Pork, Caramelised Apple & Brandy Sauce

To serve 2 people.

INGREDIENTS

Pork Loin Steaks - 1 per person (2)

Apples - 1 per person (2)

Shallots - 2 average sized Shallots

Brandy - about 30-50ml

Brown Sugar - 2-4 Tsp

Wholegrain Mustard - 2-3 heaped Tsp

Rosemary - a few sprigs

Butter - 2 Tbsp

Cream - about 100ml

INSTRUCTIONS

1. Start by adding some Butter to a frying pan, and chopping the Apples into small cubes.

2. Pop the diced Apples in the pan, and while you have a moment, finely dice the Shallots.

3. Add a tiny pinch of Salt to the Apples.

4. Cook the Apples until they start to get soft, then sprinkle over some brown Sugar.

5. Caramelise the Sugar for a few minutes, then pop them to one side ready to re heat.

6. Place another frying pan on the hob, turn the heat up high, and season the Pork.

7. Add a dash of Oil to the pan and lay in the Pork Loin Steaks.

8. Flip the Pork after 1 minute, then give them 1 minute on the other side, before flipping again twice, so they have been in the pan 3-4 minutes.

9. Then, remove the Pork Loins, and lay them onto a chopping board to rest.

10. Quickly clean out the pan and add a knob of Butter, and a few sprigs of Rosemary.

11. Add the Shallots to the pan, and sweat them down for a few minutes until soft.

12. Once soft, add a heaped 2 Tsp of wholegrain mustard.

13. Stir through the Mustard, season, then deglaze the pan with some Brandy.

14. Reduce the Brandy to a syrup, and add some Cream, stir, and lay in the Pork Loins for 45 seconds.

15. Lay the Pork Loin Steaks on a plate, re heat, and add some Apple, drizzle over the Sauce, and serve.

Enjoy