Irish Heart Fillet of Pork with Apple Brandy Sauce
Tender escalopes of pork fillets served with an apple brandy sauce and steamed mangetout
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Cooking tools:
- Chef's knife
- Cutting board
- Plastic wrap
- Rolling pin
- Peeler
- Saucepan
- Pan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Spatula
- Plate
- Steamer basket
- Colander
- Paring knife
- Mixing bowl
Ingredients
- 400g /14 oz pork fillet
- 4 dessert apples
- 200ml/7 fl.oz dry cider
- 100ml /3 fl.oz chicken stock
- 20g /1oz granulated sugar
- 15-30ml /1-2 tablespoons white wine vinegar
- 25ml /1fl.oz Calvados (apple brandy)
- A little olive oil
- A little salt and freshly ground black pepper
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