Sticky maple pork with apples

I bought some pork loin steaks the other day – mainly because they were on offer and partly because I wanted to try something different. I do like pork, but it isn’t my favourite meat, so I don’t tend to cook with it that often. However, I’m always keen to try things again, with the chance that I’ll like them suddenly (well, it worked for peanut butter) . I quite liked the sound of sticky maple pork, so thought I’d give that a go.

This recipe was not enough to convince me that pork was now my favourite meat, but I liked it all the same. Pork and apple is a classic and the sticky maple and mustard sauce is rich and lovely. It was quick enough to make for a mid week meal too.

Recipe from BBC Good Food.

  • 600g pork fillets (I used loins)
  • 1 tbsp olive oil
  • 2 eating apples , cored and cut into eighths
  • 1 garlic , crushed
  • 2 tbsp maple syrup
  • 1 tbsp white or red wine vinegar
  • 2 tbsp wholegrain mustard
  1. Cut the pork into 3cm thick slices. Heat the oil in a large, non-stick frying pan, add the pork, then fry on both sides until lightly browned, about 5 mins in total. Lift out of pan and set aside. Add apples to the pan, then cook for 3-4 mins until starting to soften.
  2. Stir in the garlic, maple syrup, vinegar and 3 tbsp water, bring to the boil, then return the meat to the pan along with any juices. Simmer for a few more mins, stirring until the pork is cooked through and the sauce is thick and sticky. Stir in the wholegrain mustard, then serve.