Pork loin with eel and burnt apple sauce

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

By Ian Orr

For the burnt apple sauce

  • 5 Granny Smith apples, peeled, quartered and cored
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar

For the eel

  • 1 tbsp olive oil
  • 1 fresh eel, head, skins and guts removed and cut into steaks
  • 300ml/10fl oz dry cider
  • 1 small carrot, peeled and diced
  • 1 celery stick, diced
  • 1 apple, diced
  • 1 small bunch of fresh flatleaf parsley, chopped
  • 4 tbsp butter
  • 1 lemon, juice only

For the pork loin

  • 1 tbsp butter
  • 2 tbsp olive oil
  • 2 pork loin steaks
  • 6 cavolo nero leaves, stalks removed and chopped into small pieces
  • salt
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