Our local butcher has started selling "Gloucester Old Spot" pork - a rare breed which has much more taste than modern varieties.
The best pork to use for this dish is "tenderloin" or "fillet", but any lean pork can be used.

I like to use English apples whenever I can.

  Ingredients for 2 - 4:

    150 ml (¼ pint) of dry cider (or white wine)
    125 g (4 oz) mushrooms
    450 g (1 lb) pork
    15 ml (one tablespoon) flour
    15 ml (one tablespoon) vegetable oil
    a large cooking apple
    15 ml (one tablespoon) Calvados or brandy (optional)
    salt and pepper
    fresh parsley

Slice the mushrooms and put in a pan with the cider. Bring to the boil and simmer for about 10 minutes.

Cut the pork into slices or cubes and roll in the flour. Heat the oil in a frying pan or heat-proof casserole and brown the pork.

Meanwhile peel, core and slice the apple.

Add the cider, mushrooms, apple and Calvados to the pork. Either cover and simmer or transfer to the oven and cook until the meat is tender. (That will be about 30 minutes on top and 45 - 60 in the oven ? depending on how hot it is when transferred.)

When cooked, season to taste and sprinkle with chopped parsley.