Thursday, October 14, 2010

Cider glazed pork

They say the simple things in life are the best, and that is just the way it is with this meal, so simple to prepare and oh so tasty.  The recipe is one featured in my most recent acquisition a cookbook by Donna Hay titled “no time to cook”.  Jo gave the book to me as a gift, just out of the blue and it is a beauty, full of fantastic recipes and how to tips, many of which will be tried and tested in this household before too long.

It’s funny how people react differently with food, some say barely anything at all, whilst others are very vocal both with their comments and their oo’s and ah’s, yet they have enjoyed the same meal.  I am happy to say we have someone staying with us of the later kind at present, and her delight at some of the food she has enjoyed has been shared with all of us, right down to the visual evidence of her enjoyment as she raised her plate to her lips to drink the cider sauce that lay upon it.

Yes, this meal was that good! If you’d like to try it you will need,
4 x 150g pork cutlets (or medallions)
Sea salt and cracked pepper
1 tbsp veggie oil
1 clove garlic, crushed
1/3 cup sage leaves
250ml apple cider (I used Monteith’s, a NZ product full of apple flavour)
80g red currant jelly
2 tbsp red wine vinegar

Sprinkle pork with salt and pepper.  Heat oil in pan over medium heat, add pork and cook for 2 mins either side.  Remove pork from pan and set aside.  Add the garlic, sage, cider, jelly and vinegar and cook stirring occasionally, until mixture is reduced by half.  Return pork to the pan and cook a further 5 mins or until pork is cooked through.

Donna’s recipe includes 150g green beans which she adds to the sauce in the last five mins, I served the meal with roasted potato, steamed broccoli and green beans.

By the way, my Father in Law was home late so he ate by himself, at the end of his meal I spied him too, lift his plates to his plate to his lips to drink the sauce upon it, yes it really is that good!


  1. It was so yummy Jack,thanks for not mentioning any names!!

  2. That's OK Pamela Louise Riggs, your secret is safe with me!!


  3. Hi

    Today, I?m back with more metabolism-boosting tips from Metabolic Cooking authors Dave Ruel & Karine Losier

    This time with NINE fat incinerating salad dressing ingredients:

    All Natural Dijon Mustard can actually have a profound effect on metabolism, even at rest, as well as improving overall digestion and nutrient utiliization.

    Apple Cider Vinegar aids in weightloss by detoxifying the liver, increasing metabolism, and supressing hunger levels!

    White and Red Wine Vinegar have been shown to improve blood sugar levels, reduce insulin, and slow digestion.

    And if that wasn't enough, other herbs and spices such as ginger, garlic, lemon, cayenne, basil, parsley, and thyme have all been shown to have significant metabolism-boosting properties as they stimulate your taste buds to boot!

    Fact is, when you learn how to cook with the right ingredients, you can really begin to enjoy both the fat-burning properties and the ultimate flavor of the foods you use to slim your waist.

    And that's exactly what Dave and Karine have put together in the Metabolic Cooking series -- more than 250 mouth-watering, fat-annihilating recipes for you to choose from. And of course, they also have many fat burning salad dressing recipe!

    Check it out here: 250+ Mouth-watering Metabolic Cooking Recipes <------- Quick & Easy!