Cider-Roast Pork Cutlets with Apple and Fennel
1 fennel bulb, thickly sliced lengthways 1 red delicious apple, cut into wedges 1 red onion, cut into wedges 1 lemon, cut into wedges 4 whole garlic cloves olive oil
2 large agree potatoes
3 Tsp duck fat
2 rosemary sprigs 4 x 200g pork cutlets 125ml apple cider 2 Tsp Dijon mustard Chopped flat-leaf parsley leaves, to serve
Place the fennel, apple, onion, lemon and garlic into a baking dish, drizzle with olive oil, season and toss to coat. Roast for 30 minutes or until just tender.
Cube the potatoes then fry in duck fat over a medium heat until golden brown and cooked, add a knob of butter, pinch of salt and rosemary, just before serving
Meanwhile, heat some oil in a frypan over medium-high heat. Season the cutlets and cook for 2 minutes each side or until golden.
Combine the cider and mustard, then add to the pan and cook for a further 2 minutes or until slightly reduced. Add the cutlets to the baking dish with the vegetables, pour over the cider sauce and return to the oven. Roast for a further 5 minutes or until cutlets are cooked through and vegetables are tender.
Scatter with parsley and serve with the roast potatoes.