Pork and apple sauce

By Jamie Oliver
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  • 2 green eating apples
  • 1 centimeter piece of ginger
  • 150 grams brown rice
  • 200 grams small carrots
  • 200 grams tenderstem broccoli
  • 220 grams piece of lean pork fillet
  • 1 whole nutmeg, for grating
  • 8 leaves of fresh sage
  • Olive oil
  • 2 oranges
  • 2 tablespoons natural yoghurt


  1. Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300 milliliters of boiling water. Boil hard for ten minutes, stirring occasionally. Tip the contents of the pan into a blender and blitz until smooth. Rinse the pan, return to the heat and cook the rice according to the packet instructions. Steam the carrots in a colander above the rice for 20 minutes with a lid on, then remove them to a plate. Add the broccoli to the colander to steam for the last five minutes, then put aside and drain the rice.
  2. Meanwhile, season the pork all over with a pinch of sea salt and black pepper, finely grate over a quarter of the nutmeg, then pick over the sage leaves and really press them into both sides of the pork. Put one tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for four minutes on each side (depending on its thickness – use your instincts), or until golden and cooked through.
  3. Remove the pork to a board to rest for a few minutes. Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat them and pick up the sticky bits from the bottom, then leave until it becomes a natural syrupy glaze. Slice the pork and serve with the rice, broccoli and carrots. Swirl the yoghurt through half the apple sauce (keep the rest for another day) and serve on the side. Drizzle with any pan and resting juices, and tuck in.

Everyday Super Food by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver


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