Pork griskins with cider and apple

Apples and cider from County Armagh are used in this pork dish and accompanied with scallions.


Recipe

Pork Griskins with Cider and Apple

Metric American

500g pork griskins or pork tenderloin cut into rounds
1 tablespoon oil
½ cooking apple, cored, peeled and chopped
2 teaspoons Dijon mustard
100mls medium dry cider
1 teapsoon honey
25g butter and a knob of butter to finish
2 scallions, finely chopped
Parsley, finely chopped
Seasoning

18ozs pork griskins or pork tenderloin cut into rounds
1 tablespoon oil
½ cooking apple, cored, peeled and chopped
2 teaspoons Dijon mustard
4fl oz medium dry cider
1 teapsoon honey
1oz butter and a knob of butter to finish
2 scallions, finely chopped
Parsley, finely chopped
Seasoning

Method

  1. Pre-heat frying pan or skillet.
  2. Add the oil to the hot pan.
  3. Place the griskins in the pan and seal the meat.
  4. Turn the pork and cook until golden brown
  5. Add the butter and seasoning.
  6. Stir in the honey and the chopped apples.
  7. Pour in the cider and stir to release browned bits from the base.
  8. Simmer for 10 minutes until the pork is cooked.
  9. Add the chopped scallions and mustard.
  10. Add the knob of butter to the sauce and stir well.
  11. Garnish with the chopped parsley.
  12. Serve the pork on a warm serving plate and pour over the sauce

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