Pork Fillet with Apple and Leek

This is a super simple recipe with a wonderful end result. If you making this for guests the sweet and sour leek mixture can be prepared ahead of time and just reheated before serving. I have listed between 800g to 1 kg pork fillet this is just depending on appetites and whether or not you serve as is or with a potato accompaniment, if you are serving with just the vegetables you would want to serve larger portions of meat. Feel free to change vegetables I have made this with asparagus, squash, snow peas it is really whatever you enjoy or what you want to use up in your fridge.

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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.