Escalopes de porc aux pommes

Ingrédients

• 1.5 lb. pork tenderloin (cut into 3/4 inch rounds and pounded thinly)
• 2 granny smith apples
• 1 gala apple
• 1/4 lb. ham steak
• 1/4 tsp. ground sage
• 200 ml. apple juice
• 2 Tbsp. apple cider vinegar
• 5 Tbsp. olive oil
• 3 Tbsp. butter
• Salt and pepper to taste
• Flour for dredging

Préparation

1. 1

   Season the thinly pounded out pork with salt and pepper and then dredge in flour, shaking off the excess. Heat a large pan over medium-high heat with 3 Tbsp. of the olive oil.

2. 2

   Carefully lay pork in and cook two minutes aside. You may have to do this in two batches, don't overcrowd.

3. 3

   Meanwhile, dice the ham and apples. Heat the 2 Tbsp. of olive oil in a second large fry pan on medium-high heat and add the ham cooking for 1 minute, browning slightly.

4. 4

   Add the apples and cook for 2 min. Add the apple juice and sage and turn up to high for 2 minutes to reduce. Add in the butter and toss to emulsify.

5. 5

   Finish with the apple cider vinegar. Adjust seasoning.

6. 6

   Plate the apple ham hash over the pork and enjoy!!