Ep17 Neena and Belinda - Pork Fillet with Potato Mash and Cider Sage Apple Sauce
© Pepe De Hoyos
- 1 Pork Fillet
- 4 Medium potatoes
- 1 Onion
- 2 Apples
- 1/4 cup Kapiti Crème Fraiche
- 1 Tbsp. Wholegrain mustard
- 2 Tbsp. Apple cider vinegar
- 1/4 cup White wine or apple cider
- 1 large handful Sage leaves
- 60 g Mainland Butter
- 1/2 cup Warmed milk
- Olive Oil
- Salt & Pepper
- Preheat oven to 170 degrees. Peel and cut potatoes and put into a salted pot to boil. Trim and remove sinew from pork. Season pork with salt and cracked pepper and drizzle with olive oil ready to sear.
- Sear pork in a hot pan until all sides are golden, place on an oven tray and roast for 8-10 minutes. Rest pork for 10 minutes.
- While pork is cooking, make your sauce by sweating onions and apples in the pan the pork was seared in, deglaze with cider and wine. Add crème fraiche, mustard and salt and pepper to taste. Add maple to taste and reduce till creamy sauce consistency
- Mash potatoes with 50g of butter and warm milk, to your liking. Season with salt and pepper. Pan fry sage leaves in a knob of butter and a splash of olive oil until frizzled and crispy. Remove and drain on a paper towel, season with salt. Place a serving of mash on each plate, place a spoonful of apple and onion sauce on top. Slice pork on an angle and place on top.
- Drizzle with more sauce and garnish with frizzled sage.
This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.