Sunday Roast in a Bite (Pork and Applesauce)
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Feeds 8 - 10 people 
Prep time 20m
Cook time 30m
Description
Mini Yorkshire are such a joy to play with. They can be used to reproduce bitesized versions of British classics like the crowd pleasing Sunday Roast. For this recipe, we used a joint of prime Iberico pork fillet, topped with gravy and homemade applesauce. A comfort food canape perfect for winter and autumn gatherings.
- 150g Iberico pork fillet
- 50 mini Yorkshire puddings
- 1 cooking apple, Bramley, chopped finely
- 20g sugar
- 20g butter
- 1 punnet of micro thyme
- A few scoops of ready-made gravy
- Salt & pepper
- Heat a fan oven at 180 degrees.
- Season pork and colour on a hot pan for 3-4 min until golden brown with a touch of olive oil.
- Place in the oven for 15-20min for medium rare.
- In the meantime, prepare the applesauce: add butter, apple and sugar in a saucepan at medium heat. Reduce to low heat for 15 minutes or until apples start breaking down, stirring occasionally.
- Once the Iberico pork is cooked, take it out of the oven and let it rest for 5 to 10 minutes. While it rests, place the Yorkshire puddings into the oven to warm them up, but no longer than 5 minutes, to prevent them from becoming too firm.
- Slice the pork finely.
- Plate: Start with 1/4 teaspoon of gravy, roll over a slice of Iberico pork, top with some applesauce and a sprig of micro thyme.
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