Pork Loin with Sage, Caramelised Apple, Cream and White Wine Sauce

Last Updated on January 21, 2012

I was sent some lovely looking pork loin steaks by Westin Gourmet.  Now, I do like pork but I find some cuts a bit dry without an accompanying sauce.  However, since part of the purpose of this was to test the meat I didn’t want to swamp it with anything.  So here’s the recipe I used.  I generally make this with pork tenderloin, but it works fine with loin steaks too.

For two portions

2 pork loin steaks, chops or a piece of tenderloin cut into medallions

100ml double cream

1 eating apple cored and sliced

200ml dry white wine (or cider if you prefer)

4 or 5 leaves of fresh sage

1 or 2 banana shallots

1 clove of garlic

Olive oil

Method

Peel and chop the shallot finely and crush the garlic.  Heat a little oil or butter in a largish frying pan and sweat the onion and garlic with the sage leaves over a medium heat.

Now add the pork and the apple slices and raise the temperature.  Cook on each side for 2 minutes until the edges of the meat start to caramelise.

Remove the apple slices and keep warm.

Lower the heat to medium.

Pour in the white wine or cider bring to a gentle simmer and continue to cook for about 10 minutes (this depends a bit on the thickness of the meat).  The liquid should have reduced down by about a third during this time

Remove the pan from the heat.

At this stage I get nervous about splitting the cream, so I tend to add one or two spoonfuls of the hot cooking liquid to my cream before adding it into the pan.

Put the apples back into the pan.

Heat everything through for a minute or so until the cream is just bubbling gently

Serve