pork and leeks with calvados

Still using stuff up before we move in a fortnight, we invited some friends for supper last night, and fed them with the two small and one huge pork fillet in the freezer.  I normally do this recipe with cider, but we didn’t have any in, so I improvised.

I cut the pork into chunks, and browned it off in batches in some olive oil.   Placed it in a shallow casserole dish, and deglazed the pan with some apple juice, which also went into the cooking dish.

Chopped up the white part of four leeks (the green remains will go for soup tomorrow), and softened them in some olive oil, then added to the casserole.  Chopped a couple of carrots into batons, and added them, then bunged in a bit more apple juice, and a couple of tablespoons of Calvados.  Oh, and some chopped fresh sage.

Cooked it in a low oven for about 90 minutes, then stirred in a carton of double cream.

We served it with cauliflower and broccoli cooked in veg stock, and some rice.  There was some of everything left over, so we did egg fried rice with the left over veg, and decanted the pork sauce over it – not particularly authentic, but rather nice!