Serves four
Ingredients
For the apple
- 2–3 Apples (depending on size) – peeled,
- cored and chopped into 5mm cubes)
- 120g butter
- 60g brown sugar
- 5g cinnamon
For the pork
- 1 decent sized pork fillet
- 10–12 pieces of streaky bacon
- Salt and pepper to taste
- 125ml orange juice
- 15g brown sugar
For the onions
- 500g baby onions
- 15ml balsamic vinegar
- 15ml Dijon mustard
- 75g brown sugar (or honey)
Method:
For the pork
• Melt the butter in a saucepan, stir in the sugar, and add in the apple, cook for five to six minutes, stirring regularly. When the apple is cooked, remove from the heat and set aside.
• Lay the bacon pieces out on your work surface next to each other, and place the fillet over the top.
• Cut a slit down the length of the fillet, nearly to the bottom, but be careful to leave around a centimetre at the base, then open it up.
• Spoon as much apple as possible into the slit (don’t be afraid to use your fingers to shove it in!).
• Close up the fillet as much as possible, then wrap the bacon over it so that it is completely covered.
• Place it carefully in a roasting pan, mix the orange juice and sugar together, and pour the mixture over the fillet.
• Put the lid on the roasting pan, and cook at 180°C for 30 minutes.
For the onions
• Mix the vinegar, mustard and sugar in a small pan, and bring to the boil.
• Reduce the heat and leave the mixture to simmer for a few minutes until it becomes thicker.
• Fry the onions in a separate pan and brush constantly with the glaze. Cook to taste. (Tip: if you prefer softer onions, add them to the vinegar mixture before you add the sugar. Leave them for a couple of minutes, then add the sugar and stir. Cook until the onions begin to break up, then remove from the heat).
