Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through.

Transfer to a plate.

2)Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins.

Add the apples and cook, stirring occasionally, for another 3 mins.


3)Add the redcurrant jelly to the pan, followed by the vinegar and then the stock.

Bring to the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy and the apples are tender.

Gently reheat the pork in the sauce, turning to glaze each side.