Loin of Pork and caramelised apples

For the sautéed potatoes

• olive oil
  
• knob of butter
  
• 2 onions, chopped
  
• 2 cloves garlic, chopped
  
• 500 g cooked new potatoes, quartered
  
• 150-175 g smokedlardons of bacon
  
• 2 sprig thyme

Method

1. For the pork, heat a little oil and knob of butter in a large non-stick frying pan. Add the sugar and heat gently until dissolved. Toss the apple rings into the pan and caramelise for a few minutes on each side until golden brown. Remove from the pan and set aside.

2. Add a touch more oil and brown the pork slices on both sides. Remove from the pan and set aside.

3. Add the sliced onions and cook gently for 2-3 minutes until softened. Return the pork slices to the pan, along with the garlic, and season with salt and pepper.

4. Stir in the diced apple then pour in the cider. Bring to a simmer and cook until reduced.

5. Add stock, bay leaves and sprigs of thyme. Bring to the boil, reduce the heat and simmer for 8-10 minutes, until the pork is cooked through.

6. Meanwhile, for the sautéed potatoes, heat a little oil and butter in a non-stick frying pan and sauté the onions and garlic for a few minutes to soften. Add the potatoes to the pan, along with the bacon and thyme. Season with salt and pepper and heat for 8-10 minutes, until the potatoes and bacon are golden brown and crisp.

7. Remove the pork from the pan and continue to reduce the liquid for a few minutes. Stir in the crème fraiche and chopped parsley and heat gently for a further 1-2 minutes.

8. Briefly heat the apple rings gently in a separate pan for 1-2 minutes to warm through.

9. Spoon the sautéed potatoes onto serving plates and arrange the pork alongside. Serve with the apple rings spoon the sauce over the top.