Sticky Maple Pork with Apples

Really, really good! Comparable to Nigel Slater's Pork with Pears, but much better! It had pork, it had apple, it had plenty of that sweet, savoury and sticky sauce, it was just really good. And it was quick, too!

The biggest problem here was getting the timing right. I had cooked the pork a bit too long, making it slightly dry and tough. My suggestion would be to keep the pork rather undercooked because you can still correct that at the end when you add the pork to the apples. Also, make sure the apples are still on the crunchy side when you add the pork (see above).

I was afraid that 2 tablespoons would be too much mustard, but it wasn't, it was just right. Serve with potatoes and a salad.

Edited 30 August 2011: Turns out my suggestion doesn't really work, because by the time you return the pork to the pan you will already have added a lot of liquid, and thus you would cook instead of fry the meat. So that means that there is little more you can do than cook the pork well, keep it warm and only return it to the pan at the very last minute, serving immedeately.