Pork Fillet with Apple, Carrots and Leek

Ingredients:

800g pork fillets

180ml chicken stock

2 medium leeks (700g), thickly sliced

1 clove garlic, crushed

2 tbsp brown sugar

2 tablespoons red wine vinegar

2 medium apples (300g)

10g butter

1 tbsp brown sugar, extra

400g carrots, sliced

Method:

1. Preheat oven to 200C.

2. Place pork, in single layer, in large baking dish; bake, uncovered, in very hot oven about 25 minutes or until pork is browned and cooked as desired. Cover and allow to stand 5 minutes before slicing thickly.

3. Meanwhile, heat half of the stock in medium frying pan; cook leek, carrots and garlic, stirring, until leek softens and browns slightly. Add sugar and vinegar; cook, stirring, about 5 minutes or until leek caramelises. Add remaining stock; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid reduces by half. Place carrot and leek mixture in medium bowl; cover to keep warm.

4. Peel, core and halve apples; cut into thick slices.  Melt butter in same pan; cook apple and extra sugar, stirring, until apple is browned and tender.

5. Serve pork on top of some rice with the caramelised apple, carrots and leek.