Ingredients
800g-1kg pork fillets (Read note above)
200ml Hot water
1 Teaspoon chicken stock granules
2 Leeks, sliced thinly (about 700g)
3 Cloves garlic, crushed
2 Tablespoons brown sugar
2 Tablespoons red wine vinegar
2 Medium green apples (like granny smith about 300g)
2 Tablespoons butter
1 Tablespoon brown sugar extra
400g Baby carrots
350g Broccoli/cauliflower mix
1 Cup water
1 Teaspoon chicken stock
3 Teaspoons balsamic vinegar
1-2 Teaspoons cornflour
Method
1. Preheat oven to 200 degrees Celsius.
2. Place pork, in an oven proof dish, rub with olive oil, cook pork between 30-45 Min’s depending on weight, Pour some of the stock from the leeks over pork about half way through cooking time.
3. Mix stock with hot water, pour half the liquid into a pan, add leeks and garlic, cook until leek softens.
4. Add sugar and vinegar, cook stirring about 5 Min’s or until leek caramelises. Add remaining stock, bring to the boil, reduce heat, simmer, uncovered until, liquid reduces by half, about 5 Min’s, keep warm.
5. Peel, core and halve apples, cut into thick slices.
6. Melt butter in a pan, cook apples and extra sugar, stirring, until apple is browned and tender.
7. Boil, steam or microwave vegetables until tender.
8. Remove pork from pan, cover to keep warm, in a small saucepan add juices from pork, with the extra cup of water, stock and balsamic vinegar, bring to the boil, reduce heat slightly, mix a little water with the cornflour add, stir until mixture thickens.
(I said 1-2 teaspoons cornflour depending on whether you want a thinner or thicker sauce.)
9. Slice pork thickly and serve immediately.
To Serve: Mound vegetables on a plate, arrange sliced pork over veg and top with sweet and sour leek and caramelised apples, drizzle with sauce.
All photos taken by me unless otherwise stated.