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Pork fillets with glazed apples


  • Gently melt the butter and sugar in a heavy-bottomed pan. Turn the heat up a bit, add the apples and cook, stirring now and again. (If the apples are over caramelising, a little stock can be added.)
  • At the same time, heat a thin layer of oil in another heavy-bottomed pan and brown the pork all over, in one layer. Then season and set aside.
  • Add the celery, carrot and onion to the pan and saute until tender, stirring regularly and scraping bottom of the pan as you do so. Then pour in the brandy and wine. Stir well and reduce until almost dry. Add the stock to just cover the vegies, return the pork with any juices and season. Turn the heat right down, cover and cook very gently for about 8-10 mins, basting and turning now and again. 
  • When ready, remove the pork and taste the sauce for seasoning. Then stir in a little parsley and slice the pork.
  • To serve, spoon a bed of the vegie mixture with the sauce into individual flat soup bowls. Arrange the sliced pork and apples on top and sprinkle with a little more parsley.


  • a dollop of butter
  • 2 tbsp sugar
  • 2-3 Granny Smith apples, peeled & cut into wedges (not too thin)
  • chicken stock
  • olive oil
  • 2-3 pork fillets, trimmed of all fat & sinew and each one cut into 3 
  • sea salt & freshly ground pepper
  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 1 medium-large onion, diced
  • a good splash of brandy
  • ½ cup dry white wine
  • 2-3 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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