Normandy-style Pork With Calvados Glazed Apples

When a leader walks into the room, a passion for truth had better enter with him. Authentic leadership does not emerge out of a vacuum. The leadership that matters most is convictional—deeply convictional. This quality of leadership springs from those foundational beliefs that shape who we are and establish our beliefs about everything else. Convictions are not merely beliefs we hold; they are those beliefs that hold us in their grip. We would not know who we are but for these bedrock beliefs, and without them we would not know how to lead.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Waitrose1	4	Servings

INGREDIENTS

40	g	Unsalted butter, 1 1/2oz
225	g	Onions, thinly sliced 8oz
1		250 g pack Organic Crimini
		Mushrooms
1		454 g pack Waitrose British
		diced pork
30		Plain flour, 2tbsp
		Salt and freshly ground
		black pepper
15		Olive oil, 1tbsp
60		Calvados, 4tbsp
200		Waitrose Medium Dry Cider
		7fl oz
6		Fresh sage leaves
2		Fresh bay leaves
3		Golden Delicious apples
5		Caster sugar, 1tsp
1/2		200 ml tub Waitrose Crme
		FraÃ®che
30		Fresh chives, finely chopped
		2tbsp

INSTRUCTIONS

In a pan melt half the butter and fry the onions over a medium heat
for 5 minutes. Add the mushrooms and fry for a further 3 minutes.
Transfer with a slotted spoon to a casserole dish.  Toss the meat in
seasoned flour. Add the oil to the pan, increase the  heat and brown
the meat. Transfer the meat to the casserole dish.  Deglaze the pan
with half the Calvados to remove any bits stuck to the  bottom. Add the
cider and stirring continuously, bring to the boil.  Place in the
casserole dish. Top with sage and bay leaves.  Cover and cook in a
preheated oven 180Â°C, 350Â°F, gas mark 4 for 1  3/4 hours or until
tender.  About 10 minutes before the end of the cooking time core the
apples  (but do not peel) and cut each into 4 rings.  Melt the
remaining butter in a large frying pan. Add the apples and  toss in the
butter. Sprinkle in the sugar and cook until the apples  are a golden
caramel colour but not mushy. Stir in the remaining  Calvados and boil
quickly to completely reduce the liquid.  Remove the herbs from the
casserole. Stir in the crme fraÃ®che and  chives. Serve alongside the
apples, accompanied by rice and French  beans.  Converted by MC_Buster.
NOTES : Pork with apple is a classic combination, in this country and
in France.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1455 Calories From Fat: 1072 Total Fat: 120.8g Cholesterol: 448.6mg Sodium: 3757.6mg Potassium: 235.1mg Carbohydrates: 15.6g Fiber: 1.3g Sugar: 2.9g Protein: 81.9g