English
En-49
Meat
Meat cooks very well in the microwave. Pork, lamb, smoked meat and minced meat-
based dishes are particularly tasty. Cuts of beef, except for very tender cuts and
quick-cook meat such as roast beef and fillet of beef, are not suitable for microwave
cooking because they become dry and tough. As with traditional cooking, large cuts
of cooked meat must stand for 10 minutes before serving. By doing so, they pre-
serve their moistness and cook a little longer.
Meat
Ingredients
1 kg pork loin
1 tbsp honey
2 tbsp Dijon mustard
2 tsp ground coriander
2 tsp curry [powder]
1/2
tsp ground cloves
2 onions
1/4
l cider
500 g cooking apples
2 tbsp gravy thickener
60 g pine nuts
10 g butter
Preparation
Place the meat in a glass dish, fat side down and
sear the meat on full power for 7 minutes. Make
a paste with the honey, mustard and spices, and
brush the fat part of the cutlets. Dice the onions
and add to the meat with half the cider. Cover
and cook on medium power for 20-22 minutes.
When cooked, keep the meat hot by covering with
tin foil.
Wash the apples and divide into eight segments.
Place in the dish with the rest of the cider and
cook on full power for 4-6 minutes. Remove the
apple slices, stir the gravy thickener into the
cooking juices and heat on full power for 1
minute. Toast the pine nuts and the butter in a
bowl on full power for 3-4 minutes. Add the apple
slices and pine nuts to the sauce and serve with
the sliced meat.
Spiced pork with apples
Cooking time: 35-40 minutes
