Sticky maple pork with apples

Substitute the potatoes and peas for something a little more adventurous like potato dauphinoise and some tender stem broccoli and this meal would be a good dinner party meal. As it was it was a nice mid week supper. I would maybe lessen the mustard and up the maple syrup so the sauce was less acidic and a little sweeter. 
I used stock in place of the water, and added a lot more than 3 tablespoons. I’m not sure how much difference this would have made to the taste I was just following the advice of someone who had left a review on the good food website. In all honesty this is not a recipe I will be repeating in a hurry, but I wanted to post it anyway because my husband thoroughly enjoyed it.


Ingredients 
Serves 4 

• 600g pork fillet
• 1 tbsp olive oil
  
  

  
  

  
  
  
  

  
• 2 eating apples
  
  

  
  

  
  
  
  

  
  , cored and cut into eighths
• 1 garlic clove 
  
  

  
  

  
  
  
  

  
  , crushed
• 2 tbsp maple syrup
  
  

  
  

  
  
  
  

  
• 1 tbsp white or red wine vinegar
• 1 tbsp wholegrain mustard

Method
Cut the pork into 3cm thick slices. Heat the oil in a large, non-stick frying pan, add the 

pork, then fry on both sides until lightly browned, about 5 mins in total. Lift out of pan and set aside. Add apples to the pan, 

then cook for 3-4 mins until starting to soften.

Stir in the garlic, maple syrup, vinegar and 3 tbsp water, bring to the boil, then return the meat to the pan along with any juices. Simmer for a few more mins, stirring until the pork is cooked through and the sauce is thick and sticky. Stir in the wholegrain mustard, then serve with plain rice or vegetables

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