Pork with apple and maple syrup from Eat: The Little Book of Fast Food (page 261) by Nigel Slater

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Notes about this recipe

  • TrishaCP on November 15, 2024

    This was great- I used a maple syrup with chipotle flavor and that was a good call.

  • chawkins on January 15, 2024

    Very good and could not be any easier. I used envy apples.

  • Breadcrumbs on March 02, 2016

    p. 261 - Great recipe. For good measure, I toasted off some extra fennel seeds before adding oil to the pan. I then placed the pork atop the apple mixture, and drizzled some maple syrup over the lot. In almost no time the pork emerged fragrant, juicy and flavourful. The dish is self saucing and although I was a little concerned the mixture might be too sweet, it was perfect and ideally matched with the fennel-scented pork. I immediately started thinking about future possibilities, wouldn’t a little curry powder be nice in the spice rub, some chili flakes for a kick of heat for a change of pace now and then, I could change up the veggies in the late summer by adding zucchini or eggplant to the mix. Thanks once again Nigel of another little dish with big possibilities. Photo here: http://www.chowhound.com/post/2015-cotm-eat-chapters-5-7-pp-173-319-1012106?commentId=9817423

  • FJT on December 02, 2015

    Absolutely delicious! The fennel seed is a lovely counterpoint to the sweetness of the apple / onion / maple syrup combination. I was slightly worried about how sweet it would be so I used Granny Smith apples and they worked really well. Simply served with roast potatoes this was a hit with everyone.

  • Gio on October 01, 2015

    Pg. 261. UK edition. 200C = 392F. Pork tenderloin at 1.2 lbs. I was slightly worried about the maple syrup here but I needn't have been. We used Grade B VT maple syrup and for me it simply added another layer of flavor in a dish that was absolutely delicious. Loved the apples and onions combo that mingled with the meat juices. Note to self: next time crusty bread.

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