Sticky maple pork with apples

Contains pork – recipe is for non-Muslims only
Pork fillet makes a quick supper and is quite low in fat. Try this dish with crispy onion rice on the side

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 303
  • fat 13g
  • saturates 4g
  • carbs 13g
  • sugars 12g
  • fibre 1g
  • protein 34g
  • salt 0.52g


  • 600g pork fillet
  • 1 tbsp olive oil
  • 2 eating apple, cored and cut into eighths
  • 1 garlic, crushed
  • 2 tbsp maple syrup
  • 1 tbsp white or red wine vinegar
  • 2 tbsp wholegrain mustard


Crispy onion rice
Put 200g basmati rice in a pan and cover with cold water. Stir in 2 tsp stock powder or 1 crumbled stock cube. Bring to the boil, stir, then simmer for 10 mins until the water has almost evaporated. Put a lid on, leave for 5 mins, then fluff up with a fork. Meanwhile, heat 2 tbsp sunflower oil in a frying pan, add 1 thinly sliced onion, then fry until browned and crisp. Fold into the rice and serve.Save some money
For a great-value meal, replace the pork with a 400g pack pork sausages, sliced into chunks. Cook for 10-12 mins before adding the apple slices.


  1. Cut the pork into 3cm thick slices. Heat the oil in a large, non-stick frying pan, add the pork, then fry on both sides until lightly browned, about 5 mins in total. Lift out of pan and set aside. Add apples to the pan, then cook for 3-4 mins until starting to soften.

  2. Stir in the garlic, maple syrup, vinegar and 3 tbsp water, bring to the boil, then return the meat to the pan along with any juices. Simmer for a few more mins, stirring until the pork is cooked through and the sauce is thick and sticky. Stir in the wholegrain mustard, then serve with plain or Crispy onion rice (recipe below).

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