Tom Kerridge's Pork with Calvados, Mustard and Apple Sauce
Tom's a big fan of pork but the real hero in this recipe is the sauce that combines apple three ways along with two different mustards. It complements the pork perfectly and brings the whole dish together.
Ingredients
Calvados, apple and mustard sauce:
Method
- Put the potatoes for the mash into a large saucepan and cover with water. Add a good sprinkling of salt, place over a high heat and bring up to the boil. Reduce to a simmer and cook for 15 minutes or until the potatoes are tender.
- Meanwhile lay each medallion of pork onto your chopping board and using a meat mallet, flatten each piece to ½ cm thickness. Season both sides of the pork with salt and pepper. Pop the flour into a shallow dish and dust each piece of pork on both sides and lay onto a tray.
- Grab a large frying pan and place it over a high heat. When the pan is hot, add half the oil and butter. When the butter begins to brown, add half of the pork and cook until golden on each side. Remove from the pan, set aside on a tray and repeat with the remaining oil, butter and pork. Once all the pork is cooked, leave it to rest.
- Place the pan back on the heat, add the shallots to the pan and sauté for 1-2 minutes. Add the apples and Calvados and flambé. When the flame dies down, add the cider, thyme and chicken stock and simmer until the liquid has reduced by half.
- Stir in both types of mustard and the double cream and bring up to a simmer. Cook until the sauce has thickened slightly and then add the pork back to the pan to warm through. Keep this pan on a low heat while you finish the mash.
- Drain the potatoes and pass them through a ricer into a bowl. Put the butter and single cream into the pan and place over a low heat to warm through. Add the mashed potatoes back into the pan along with some seasoning and stir well so that everything is incorporated.
- Serve three pieces of pork on each plate alongside the mash and green beans.
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