Originating from the Alsace region of France, the apples lend the right blend of tartness and sweetness to this pork appetizer. Peter Byrne shows us how it's done
Heat a large pan with olive oil and cook fillets until they are brown and crisp. (2- 3 minutes on each side).
Mix the apple juice maple syrup and lemon juice in a bowl and add to pan. Turn heat down and simmer for 30 minutes.
Peel and cut up dice apples and add to pan about 10 minutes before end of cooking time.
Remove pork from pan and cover on plate, then boil remaining liquid until syrupy.
Boil potatoes until soft and mash with milk, butter, salt and pepper until potatoes are soft and creamy.
Add mash to centre of plate with fillets and apple and pour over syrup.