New Zealand Listener - May 26, 2018

MAY 26 2018 LISTENER 37

Melt the oil and butter together in a deep heavy

frying pan and when it is foaming, add the pork,

about 5-6 pieces at a time. Cook over gentle heat

until golden brown on all sides. Remove to a

plate.

Add the shallots to the pan and cook over gentle

LIZ CLARKSON; STYLING BY KATE ARBUTHNOT; PLATE FROM GREENWITHENVY.

CO.NZ, BOWL FROM QUAIL FARM COLLECTABLES, OMAHA BEACH

250g white button mushrooms,

sliced thinly

6 sprigs thyme

1 cup apple cider

1 cup chicken or vegetable stock

1 tbsp brown sugar

4-5 tbsp cream

chopped parsley to garnish

Cut the pork into thick pieces about

8cm. Season with the salt and pepper

and lightly flour each piece.

Rustic apple pie

with cream-

cheese pastry;

opposite, pork

loin with apples

and mushrooms.