ANDORRA AUSTRIA BELGIUM DUBAI EGYPT ENGLAND FRANCE GERMANY GIBRALTAR INDIA ISRAEL ITALY JORDAN KENYA LESOTHO LIECHTENSTEIN LUXEMBOURG MADAGASCAR MALAWI MOZAMBIQUE THE NEATHERLANDS NEW ZEALNAD PORTUGAL SOUTH AFRICA SPAIN SRI LANKA SWAZILAND SWITZERLAND TANZANIA TUNISIA TURKS AND CAISCOS ISLANDS U.S.A. ZIMBABWE

Somerset Pork With Apples Recipe

Serves 4

2 tbls butter

11/4 lbs pork loin, cut into bite-sized pieces

12 baby onions, peeled

2 tsp grated lemon rind

11/4 cups dry (hard) cider

2/3 cup veal stock

2 crisp eating apples, such as Granny Smith, cored and sliced 

3 tbls chopped fresh parsley

scant 1/2 cup whipping cream

salt & pepper

Heat the butter in a large saut© or frying pan, then brown the pork in batches. 

Transfer the pork to a bowl.

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 min. until the pork is tender. 

Add the apples to the pan and cook for a further 5 min. 

Using a slotted spoon transfer the pork, onions and apples to a warmed serving dish, cover and keep warm.

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.