Ingredients

1 fresh filet of black iberian pork
1 granny smith apple cut into rings and the core taken out
5 garlic cloves peeled and diced in a small dice
1 small red chilli sliced very finely with the seeds left in
5 table spoons of olive oil (it does not need to be extra virgin)
1 table spoon of cider viniger
2 pinches of sea salt
1 pinch of black pepper
half a glass of Alvarinho or good quality white green wine
1 teaspoon of dijon mustard
50 grams of unsalted good quality butter

Method

with a very sharp knife remove the membraine and all the fat from the filet, you are then left with a lean tube of meat cut this into 2 or 3 equal parts. take each and place between 2 sheets of cling film cut side down and beat out into an escolope,. Place the pieces of meat in a dish cover with the olive oil, garlic, chilli, cider viniger and pepper hold the salt. Cover and marinate for at least half an hour.
Melt 50 grams of butter in a heavy bottomed pan over a medium heat and as the butter starts to foam place the rings of apple in and reduce the heat. Be very careful not to allow the butter to burn turn the apple remove from the pan when it is nice and soft. Now place the meat and most of the garlic and chilli in the same pan and sautee on both sides as the meat has been beaten out thinly this will not take more than 3 minutes. Remove the meat and place on the apple slices. Pour the wine into the pan and de-glaze it turn up the heat a little and add the dijon mustard whisk well and simmer for 1 minute.
Serve with boiled new potatoes and washed chopped and very lightyl sugared coz letuice.

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