Preparation

This dish is typically served all year round and normally as a main course. It is perfect if you want to impress your dinner guests with a delicious, juicy meat dish. The apple compôte provides a nice contrast to the pork in terms of flavour and texture.

Pork meat has important nutritional content, being rich in protein of high biological value. It also contains vitamins B3, B6, B9 and B12, all necessary for maintaining body tissue in good condition. What's more, pork is a good source of minerals such as iron, zinc, phosphorus, magnesium and potassium. It does, however, contain saturated fat and cholesterol, in proportions which vary according to the diet of the pig. Apple is a fruit which is rich in dietary fibre, as well as vitamins A and C, iron, calcium, magnesium, potassium and flavonoids. This is a somewhat calorific recipe, and should therefore be consumed in moderation.

Preparation:

First, wash, peel and chop the apples, removing their cores. Put the chopped apple in a saucepan containing about 50 ml of water, 20 ml of sherry and a tablespoonful of sugar and heat for about 40 minutes, until the apple has softened considerably.

At this point, mash or blend the apple until it has a smooth consistency, and reserve the compôte.

Next, remove any excess fat from the pork and season it to taste with salt and black pepper. You can use a net to preserve the shape of the fillet during cooking if you want.

Heat some Betis olive oil in a frying pan and quickly brown the pork steaks whole, so as to seal the juiciness inside the meat.

Preheat the oven to 200°C (392°F). Place the pork in an oven dish and bake it for ten minutes, or until it is cooked through. It is advisable to turn the meat so that it cooks evenly.

Cut the pork fillet into fine slices and serve it together with the apple compôte.

Note: serves 4. Preparation time: 60 minutes. Cooking time: 40 minutes.