Name: Tarragon Pork and Apple Pan-fry Recipe
Total time: 1 h 20 min
Yield: Serves: 4
Ingredients: 1tbsp oil; 800g (1lb 12oz) free-range British pork tenderloin, thickly sliced and seasoned; 1 large onion, chopped; 2 medium Bramley apples, peeled and roughly chopped; 500ml (18fl oz) chicken stock; 400g (14oz) baby new potatoes, halved; 1 large bulb fennel, sliced; 175ml (6fl oz) double cream; 1 small bunch tarragon, finely chopped

Ingredients

1tbsp oil
800g (1lb 12oz) free-range British pork tenderloin, thickly sliced and seasoned
1 large onion, chopped
2 medium Bramley apples, peeled and roughly chopped
500ml (18fl oz) chicken stock
400g (14oz) baby new potatoes, halved
1 large bulb fennel, sliced
175ml (6fl oz) double cream
1 small bunch tarragon, finely chopped

Method

Heat the oil in a large sauté pan. Over a medium heat, lightly brown the pork in batches; set aside. Add the onion to the pan and cook until lightly browned. Return the pork to the pan and add the apples, stock and potatoes; bring to the boil. Cover and leave to simmer gently for 1 hour or until the pork is tender. After 40 minutes, add the fennel.
Add the cream to the pan, season well, and allow to simmer again for 3 or 4 minutes. To serve, stir in the tarragon.

Nutrition Per Portion	RDA
Calories	619 Kcal	31%
Fat	35 g	50%
Saturated Fat	18 g	90%

Serves	4
Total Time	1 hours 20 mins