Ingredients
- 4 tablespoons olive oil
- salt to taste;
- ground black pepper – to taste;
- 4 pork fillets;
- 1 onion;
- 4 green apples;
- 120 ml of apple cider vinegar;
- 100 g yellow raisins;
- 1 teaspoon ground ginger
- ¼ a teaspoon of dry mustard;
- 1 pinch of cayenne pepper
Preparation
Heat 2 tablespoons of oil in a skillet over medium heat. Rub the meat with salt and pepper and sauté for 2 minutes on each side. The meat should be browned. Place the skillet in a preheated 200 ° C oven for 5 minutes, then transfer the pork to a platter.
In a saucepan, heat the remaining oil over medium heat. Reduce heat and sauté chopped onions for about 6 minutes. Peel the apples, cut into cubes and add to the onions. Fry for 4 minutes. Add vinegar, raisins and spices, stir well and cover. Cook for another 3-4 minutes, stirring occasionally. The apples should be soft, but should not break into pieces. Season with salt and pepper and place the chutney over the pork.
