Leave the Cox apples unpeeled, then core and cut each one into eight wedges. Remove and retain the leaves from the rosemary sprigs. Finely slice the salad onions. Peel and cut the potatoes into chunks. Shred the kale.
- 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
- 2 Boil the potatoes for 15-20 minutes until tender.
- 3 Mash with the butter and milk; keep warm.
- 4 Meanwhile, rub the pork with olive oil and fry in a hot pan for 2 minutes each side until browned (make sure you brown the fat too). Transfer the pork to a roasting tin.
- 5 Off the heat, spoon the apples and juices over the pork, scatter with the rosemary and season. Bake for 15 minutes until the pork is cooked.
- 6 Transfer the pork to a plate, cover with foil and leave to rest. Return the apples to the oven for 5-7 minutes until tender. Move on to the next step while you wait.
- 7 Meanwhile, cook the kale for 4-5 minutes until just tender then drain and toss with the salad onions.
- 8 Fold into the mash, season well and keep warm.
- 9 Transfer the apples to the plate with the pork, and cover. Put the roasting tin on the hob, add the cider, bring to the boil, then bubble for 3-4 minutes, stirring until reduced by half.
- 10 Stir in the crème fraîche and mustard, season and warm through. Pour over the pork, apples and kale mash to serve.
This recipe is delicious! Nice to have a different sauce to gravy.
This is delicious! Will certainly be making this recipe again for the rest of the family.
Made this for my boyfriend and me.. The kale mash is a great combination! Really tasty!!
Absolutely delicious! I used a bit less of the Creme fraîche but apart from that it was lovely - especially the kale mash with onion , the combination would work well with lots of dishes
Mmmmm a nice winter warmer
Fab .. Husband said I can make it again!!
Very tasty and easy to do. Will be doing this again soon!