Ingredients

• 25g/1 oz butter

• 500g/1 1/4 lb pork loin, cut into bite-size pieces

• 12 baby onions, peeled

• 10ml/2 tsp grated lemon rind

• 300ml/1/2 pint dry cider

• 150ml/1/4 pint veal stock

• 2 crisp  eating apples such as Granny Smith, cored and slices

• 45ml/3 tbsp chopped fresh parsley

• 100ml/3 1/2 oz/scant 1/2 cup whipping cream

• salt and ground black pepper

Serves 4

Method:

1. Heat the butter in a large sauté or frying pan and brown the pork in batches. Transfer the pork to a bowl.

2. Add the onions to the pan, brown lightly, then stir in the lemon rind, cider and stock and boil for about 3 minutes. Return all the pork to the pan and cook gently for about 25 minutes, until tender.

3. Add the apples to the pan and continue to cook for a further 5 minutes. Using a slotted spoon, transfer the pork, onions and apples to a warmed serving dish, cover and keep warm.

4. Stir the parsley and cream into the pan and allow to bubble to thicken the sauce slightly. Season, then pour over the pork and serve hot.