Ingredients

• 500g/1 1/4 lb pork fillet

• 1 tart apple, such as Granny Smith

• 40g/1 1/2 oz unsalted butter

• 15g/1/2 oz caster sugar

• 1 small onion, finely chopped

• 30ml/2 tbsp Calvados or brandy

• 15ml/1 tbsp Meaux or coarse grain mustard

• 15ml/1/4 pint double cream

• 30ml/2 tbsp chopped fresh parsley

• salt and ground black pepper

• fresh flat leaf parsley sprigs, to garnish

Serves 4

Method:

1. Cut the pork fillet into thin even size slices.

2. Peel and core the apple. Cut into thick slice.

3. Heat the wok, then add half the butter. When the butter is hot, add the apple slice, sprinkle over the sugar, and stir-fry for 2-3 minutes.

4. Remove the apple and set aside. Wipe out the wok with kitchen paper.

5. Reheat the wok, then add the remaining butter and stir- fry the pork fillet and onion together for 2-3 minutes, until the pork is golden and the onion has begun to soften.

6. Stir in the Calvados or brandy and boil until it is reduced by half. Stir in the mustard.

7. Add the cream and simmer for about 1 minute, then stir in the parsley. Serve garnished with sprigs of flat leaf parsley.