Pork, Apple, and Cider Casserole

Pork and apple cider casserole in an oval dish on a table scape surrounded by condiments

Pork, Apple, and Cider Casserole

PREP TIME

20 mins

COOK TIME

1 hour 30 mins

SERVES

4 people

INGREDIENTS

1kg diced Linley Valley Pork Scotch Fillet
1/3 cup plain flour
2 tablespoons olive oil
1 brown onion, diced
3 celery sticks, diced
180g rindless bacon rashers, diced
2 tablespoons Dijon mustard
320ml bottle apple cider
1 1/2 cups chicken stock
2 Granny Smith apples, quartered, cored and cut into thick wedges
1 small bunch fresh sage
1 tablespoon olive oil
Sour cream and crusty bread to serve

METHOD

  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.