Ingredients:
2 tablespoons butter
1 1/4 lbs pork loin, cut into bite-sized pieces
12 baby onions, peeled
2 teaspoons grated lemon rind
1 1/4 cups dry cider ( hard)
2/3 cup veal stock
2 crisp apples, such as Granny Smith, cored and sliced
3 tablespoons chopped fresh parsley
1/2 cup whipping cream
salt & pepper
Directions:
Heat the butter in a large frying pan and brown the pork in batches.
Transfer the pork to a bowl.
Add the onions to the pan, brown lightly, then stir in the lemon rind, cider and stock and boil for about 3 minutes.
Return all the pork to the pan and cook gently for about 25 minute until the pork is tender.
Add the apples to the pan and cook for another 5 minute
Using a slotted spoon transfer the pork, onions and apples to a warmed serving dish, cover and keep warm.
Stir the parsley and cream into the pan and allow to bubble to thicken the sauce slightly.
Season, then pour over the pork and serve hot.
Servings: 4
Time preparation: 5 min.
Time total: 50 min.