Instructions

1. Put the pork onto a chopping board cover with clingfilm or greaseproof paper. Flatten the meat by bashing it with a rolling pin or meat mallet.
2. Peel and mince the garlic then put this in a mortar. Finely chop about 6 sage leaves and add to the garlic together with a pinch of coarse sea salt and a some freshly ground peppercorn. Add about 2 tsp olive oil, then crush the mixture into a rough paste.
3. Massage the garlic-sage paste into the pork. Rest until you're ready to cook on a plate ( you can even chill it for a couple of hours for parties, if you like).
4. Mix the honey with the cider vinegar. Taste it and adjust it, if needed, to your liking. It should be more sweet than sour.
5. Finely chop up a few more sage leaves and add to the honey & vinegar mixture.
6. Heat a griddle pan, frying pan or barbecue and cook the pork for It’ll about a minute or two on each side until it changes colour. Then, using a silicon brush, add the honey glaze and cook for another minute on each side until golden. Transfer the pork onto a plate and rest.
7. Meanwhile core the apples and cut them into 1cm thick rings, then coat these with the glaze and cook them until tender and golden (either next to the pork or in another pan). This should take about 4-5 minutes.
8. Serve the pork with the caramelized apples on top.