pan-fried-pork-apples-celery

Pan-fried Pork with Apples and Celery

Total time: 40 minutes

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 - Potatoes, scrubbed and cut into chunks

3 cups - Water

2 tsp - Vegetable oil

1 - Red apple, cored and cut into 1cm-thick slices

½ tsp - Sugar

400g - Pork fillet (tenderloin), sliced into chunks and fat trimmed

2 tsp - Dried mixed herbs

1 - Onion, thinly sliced

2 - Celery sticks, thinly sliced

150ml - Chicken stock, reduced salt

150ml - Apple juice, unsweetened

½ tsp - Ground black pepper

4 tb - Milk, low fat

UTENSILS

Pot, Non-stick frying pan, Chopping board, Knife

INSTRUCTIONS

1. Add the potatoes and water to a pot. Bring the water to a boil.

2. Lower the heat and simmer the potatoes for 15 minutes until the potatoes become tender. Rinse under cold running water and set aside. Mash the potatoes and mix with the milk.

3. Heat 1 teaspoon of the oil in a large non-stick frying pan over medium heat. Add the apple slices. Cook for 2 to 3 minutes each side. Add the sugar and cook for 2 minutes until browned. Remove from the pan and set aside.

4. Mix the pork fillet with the dried mixed herbs in a bowl.

5. Heat the remaining oil in the frying pan over medium heat. Add the pork and cook for 5 minutes.

6. Add the onion, celery, chicken stock, apple juice and black pepper. Simmer for 10 to 15 minutes, stirring occasionally.

7. Serve the mashed potatoes with the pork mixture and apple slices.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 354g