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Apple and Pork Fondue
Adapted from The Fondue Cookbook by Gina Steer (Whitecap Books).
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
1-1/4 lbs pork tenderloin
6 green onions, trimmed and chopped
Pepper
2 Tbsp fresh sage, chopped
3 Tbsp Calvados
1/2 cup apple juice
4 cups oil, for frying
Apple wedges for garnish
Method/Steps
1. Cut the pork into cubes and place in a shallow dish. Scatter the green onions, pepper and sage over the pork.
2. In a small bowl, mix the Calvados and apple juice, and pour the mixture over the pork. Stir lightly, cover and marinate in the refrigerator for at least 30 minutes. Stir occasionally.
3. Heat the oil in the fondue pot and carefully place it over the lit burner. Drain the pork and spear the cubes with fondue forks. 4. Cook in the hot oil for 2-5 minutes or until cooked. Serve with apple wedges.
Wine and Spirits Match
Pair with Riesling.