Cider Pork Saute

cider pork saute

Cider Pork Saute

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Servings: 4
Calories: 500


  • 1 lb green eating apples
  • 1 lb floury potatoes peeled and cut into small chunks
  • salt and freshly ground pepper
  • 2 oz butter
  • 1 tbsp oil
  • 1 lb pork escalope cut into fine strips
  • 2 oz onions skinned and finely chopped
  • 1 tbsp plain flour
  • 1/2 pint dry cider
  • 2 tbsp capers
  • 1 egg beaten, for glazing


  • Quarter, peel and core half the apples and thickly slice. Cook together with the potatoes in boiling, salted water for 20 minutes, or until the potatoes are tender.
  • Drain well. Press the potatoes and apples through a sieve and beat in half the butter. Season and spoon the mixture down both ends of a 1.5 litre (2 1/2pint) shallow ovenproof dish.
  • Quarter, core and thickly slice the remaining apples. Keep covered in cold water.
  • Heat the remaining butter with the oil in a large frying pan. Brown the pork strips a few at a time and remove with a slotted spoon.
  • Add the onion to the pan, fry gently for 2-3 minutes. Return all the pork strips to the pan and stir in the flour. Cook, stirring, for 1 - 2 minutes before adding the cider. Bring to the boil, stir in the drained apple slices, simmer gently for 4 - 5 minutes, or until the pork is tender but the apple still holds its shape. Stir in the capers and season.
  • Spoon into the centre of the dish. Brush the potato with beaten egg and bake at 200°C (400°F) mark 6 for 25-30 minutes.
Calories: 500 kcal
Carbohydrates: 41 g
Protein: 35 g
Fat: 21g
Saturated Fat: 9 g
Trans Fat: 5 g
Cholesterol: 71 mg
Sodium: 239 mg
Potassium: 642 mg
Fiber: 6 g
Sugar: 15 g
Vitamin A: 483 IU
Vitamin C: 29 mg
Calcium: 35 mg
Iron: 1 mg
Ingredients Pork
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