Recipe: pork with Kentish apple Verjus
Recipe: pork with Kentish apple Verjus
Perton’s Apple Verjus is an aromatic, fresh, tart juice for use in dressings, sauces, marinades and desserts created in Kent by Produced in Kent member Richard Perton, a food innovator with years of experience in the essences and flavourings industry.
Verjus (from the old French meaning green juice) has been made from under-ripe grapes in the Perigold region of France for centuries. However, Apple verjus is a totally new Kentish product, blended from more than a dozen varieties of Kentish apples.
These must be picked at exactly the right stage of ripeness and immediately pressed, bottled and pasteurised to capture all their summer orchard freshness.
It can be added to sunflower or rapeseed oil, with garlic, herbs or mustard to create a great salad dressing or marinade for meat and fish, particularly oily fish such as mackerel.
Pork with Apple Verjus
Serves 4
Most Read
- 1 A Level results 2022 live: Camden, Barnet and Haringey schools as they come in
- 2 'Fragile' Highgate Hill raised road to be repaired
- 3 Coldplay at Wembley Stadium: Setlist and photos
- 4 Five-bedroom house with garden and roof terrace in Kentish Town
- 5 Film reviews: Mr Malcolm's List, Her Way, Official Competition
- 6 'Do not eat' - Lidl recalls product over bacteria fears
- 7 Plumber found guilty of road rage murder of Deliveroo driver
- 8 Graham Chapman's Highgate haunt gets a refurb
- 9 'Incredibly kind and caring': Tribute to wife who died with brain tumour
- 10 Victim speaks out after Hampstead machete robbery
Ingredients
4 free-range pork chops or loin steaks
6 tbsp Perton’s Apple Verjus
1 fresh chopped and crushed chilli
1 crushed clove of garlic
1 tsp honey
Olive oil , thyme or oregano, salt and pepper
Season the pork well and rub in the garlic and chilli
Place meat in a clean container or food bag and add the Verjus
Refrigerate for at least two hours, overnight if possible, turning once
Pre-heat the grill on the highest setting
Sprinkle olive oil onto a baking tray
Remove the pork from the marinade and place on the tray
Sprinkle with a pinch of dried thyme or oregano (more if using fresh herbs), drizzle with olive oil
Pour the remaining marinade around the pork and grill on a high shelf for 5-6 mins, turn once and grill for a further 5-6 mins.
Remove to a warmed plate and make a jus by adding a little boiling water and the honey to the pan
Re-heat the sauce on the hob and season to taste
To serve, pour the jus over the pork. Great with vegetables or a green salad and saut�ed potatoes.
