Roast Pork with Apples and Mustard

It's not exactly the first dish with Pork and Apples (and Mustard!) I've been making; and of all four, this one included, three are from the BBC (surprise, surprise!). And it's really not that different.

One important difference was the quantity of liquid added in relation to what it should be as a result - you don't need the 200ml stock at all. It's probably enough to just add the mustard and crème fraîche, carefully heating both (be careful with the crème fraîche to prevent it from shifting!), perhaps add a few spoonfuls of water and that's it. Additionally, if you use that much iquid, you tend to overcook the pork because you might hope that the sauce will thicken if you cook it just a bit longer - nope, it won't.

Of all previous versions (Pork and Apple Braise, Normandic Skewers and Sticky Maple Pork with Apples), I definitely most enjoyed the Sticky Maple Pork.

We served this with Maple Pecan Beans - a good combination, in a way, because the maple combined very well with the combination of apples, pork, mustard and sage (and pecans), but less so with the beans.