Fellow guest at Jimmy’s Farm, the lovely Marie from food blog The English Kitchen, suggested over dinner that I try pork with apricots. It sounded such a lovely combo that I thought I’d give it a try with the large loin of beautiful free range rare breed pork I was given at the farm:
4 pork loin steaks
4 or 5 sage leaves
1 glass cider or apple juice
Heat up a heavy based saucepan and drop in a lump of butter and a drizzle of oil. When it’s hot, fry the pork on both sides until it’s taken on a bit of golden colour.
Remove from the heat and arrange in an ovenproof dish along with the halved apricots and sprinkle over the chopped sage:
Deglaze the pan with a glass of cider or apple juice, and pour all the juices over the meat. Pop into the oven (gas 5/190 degrees) for about 15-20 minutes depending on the thickness of your pork steaks.
Remove the steaks and set aside to rest, along with the apricots, covered in foil. Bubble the remaining liquid down until it’s reduced by half, then splosh in a big glug of double cream and season to taste.
Serve the steaks with the apricots and drizzle with some of the gorgeous sauce.
And yes, my photos are pants. But in my defence I was a bit hungry.