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Pork with apples and celery recipe

This is a super example of how sweet and savoury flavours can work together to make a delicious dinner dish.

Prep: 10 mins
Cook: 30 mins
Serves 4

Nutritional information

Per serving:

  • 1,368kJ / 327kcals
  • 27g protein
  • 6g fat, of which 2g saturates
  • 43g carbohydrate, of which 10g sugars
  • 4g fibre
  • 0.2g salt
Roast pork with apples celery, broccoli and mash potato


  • 750g potatoes, scrubbed and cut into chunks
  • 2 teaspoons vegetable oil
  • 1 red apple, cored and cut into 1cm-thick slices
  • half a teaspoon caster sugar
  • 400g pork fillet (tenderloin), sliced into chunks and fat trimmed
  • 2 teaspoons dried mixed herbs
  • 1 medium onion, thinly sliced
  • 2 celery sticks, thinly sliced
  • 150ml reduced-salt vegetable or chicken stock
  • 150ml unsweetened apple juice
  • 1 pinch ground black pepper
  • 4 tablespoons 1%-fat milk


  1. Cook the potatoes in simmering water, until tender. They will take about 20 minutes. Drain and put aside when cooked.

  2. Meanwhile, heat 1 teaspoon of the oil in a large non-stick frying pan. Add the apple slices, cooking them over a medium-high heat for 2 to 3 minutes per side. Add the sugar and cook for another 1 or 2 minutes, until browned. Remove from the pan and set aside. Wipe the pan with kitchen paper.

  3. Roll the pieces of pork fillet in the dried mixed herbs. Heat the remaining oil in the frying pan. Add the pork and cook over medium-heat for a few minutes to brown.


    Another time, try this recipe with turkey breast steaks instead of pork.

  4. Add the onion and celery, then pour in the stock and apple juice. Leave to simmer for 10 to 15 minutes, stirring occasionally. The liquid should reduce down a little. Season with pepper.

  5. Mash the potatoes and beat in the milk.

  6. Serve the potatoes with the pork and apples, along with a portion of lightly cooked fresh or frozen vegetables, like broccoli.


    Pork fillet is delicious and quite economical. If you have any left over, try cutting it into strips or thin slices and stir-fry with lots of fresh vegetables, serving with rice or noodles.