Pork fillet with cider & apples

Preheat oven to 190°C fanbake. Remove any silverskin (the thin pale-coloured sheath) from pork fillets with a small sharp knife. Heat oil in a shallowish ovenproof casserole over a medium-high heat, drop in butter, let it sizzle, then add pork fillets. Increase heat to high and quickly brown fillets all over. Transfer to a plate, lower heat under casserole and add apple and onion. Fry gently for several minutes, until they start to soften. Season fillets all over with salt and pepper and return to casserole with any juices on the plate. Pour around the cider and half the stock. Cover casserole and place in oven. Cook for about 12-15 minutes, until pork is tender and barely cooked through (it will continue to cook once removed from the oven).

Transfer pork fillets to a board and cover loosely with tinfoil. Add remaining stock to casserole and bubble up over medium heat. Whisk in thickened butter, bring to a gentle boil, then lower heat and cook for 2 minutes, stirring. Taste and adjust seasoning, adding most of the parsley. Cover pan with a lid while you slice the meat.

Slice pork fillets on the diagonal. Spoon some of the gravy onto a heated serving platter and arrange pork on top. Spoon over remaining gravy and sprinkle with the rest of the parsley. Serve immediately.

From Taste magazine, April 2011.