Wed. Nov 25th, 2020

Six O’Clock Solution: A preview of fall harvest alongside pork

1 min read

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3 tablespoons (45 mL) maple mustard (see note below)

2 medium red apples, unpeeled, thinly sliced

1 medium red onion, halved, thinly sliced

1/2 cup (125 mL) apple cider vinegar

1/4 teaspoon (1 mL) kosher or coarse salt

1/4 teaspoon (1 mL) freshly ground pepper

Chopped fresh flat-leaf parsley

Preheat oven to 425 degrees F (220 C). Place a heavy 12-inch (30 cm) frying pan over medium-high heat, heat 1 tablespoon (15 mL) of the oil, and brown the pork for about 45 seconds a side.

Remove pan from heat and spread pork with maple mustard. Place pan in preheated oven and roast, uncovered, for 15 to 18 minutes.

Meanwhile, place another heavy frying pan over medium-high heat, and heat remaining 1 tablespoon (15 mL) of oil. Add apples and onion, followed by the vinegar, and bring to a boil.

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