Peppery pork and apple |
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400 g / 14 oz varkensfilet, cut into 12 x 2 cm thick slices 1= theelepel freshly gemalen black peper 1/2 theelepel paprika grated schil of 1 citroen 1 theelepel fresh citroen sap 4 Eetlepel olijfolie 2 appels, unpeeled 300 g / 10= oz kool, preferably Savoy, finely shredded 1 knoflookteen, finely chopped 150 ml vegetable bouillon 200 ml carton creme fraiche |
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BereidingPreheat the grill to high.Place the pork slices between two layers of plastic film, then press down with your fist until they are 5 mm thick. In a bowl, mix together the peper, paprika, citroen schil and sap and three eetlepels of the olie. Slice each apple widthways into four slices. Drizzle the olie mixture over one side of the pork and apple slices. Grill the pork slices for 4 - 5 minutes on each side, turning once. Grill the apple slices, on the olieed side only, for about 5 minutes until cooked. Meanwhile, heat the remaining olie in a large frying pan. Add the kool and knoflook and cook, covered, for 4 - 5 minutes until just tender. Stir in the bouillon and the creme fraiche, warm through briefly, then spoon on to warmed serving plates. Top with the pork slices and serve the apple slices on the side. |
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