Pork and Creamy Apple Sauce, a perfect family dish that is suitable for baby-led weaning or can be pureed for traditionally weaned babies.
I have loved this Pork and Creamy Apple Sauce dish since I was a young kid, normally I'm not too keen on creamy sauces but this has always been a firm favourite of mine and now seems to be a winning dish for both Finn and Rory. I love that it is so quick and easy to make and that there is always clean plates when I serve it. It tastes delicious with both rice or potatoes and the sweet, creamy sauce soaks into the chosen starch making this so kid friendly.
I can't believe that it has taken me so long to actually post this recipe considering how often I make it. I think it may be because it isn't the easiest dish to photograph and it is definitely a dish that tastes so much better than it looks!
From six months babies are fine to have meat and it is now actually advised to introduce meat from 6 months due to it being a great source of iron. Even though I weaned my boys differently, (I used purees with Finn and did Baby-led with Rory), I gave both boys meat from 6 months. This pork and creamy apple sauce dish, using Specially Selected Scottish Pork tenderloin, was actually one of the first meals that Rory tried. Although he didn't manage to eat all the pork he did literally chew all the goodness from it and loved it! I have also pureed it and babies love the sweetness from the apple juice.
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Pork and Creamy Apple Sauce
- 2 tablespoon vegetable oil
- 500 g Pork tenderlion fillet (cut into 1cm thick medallions)
- 20 g unsalted butter
- 200 g button mushrooms
- 2 large leeks (finely sliced)
- 1 tablespoon plain flour
- 180 g (¾ cup) fresh apple juice
- 180 g (¾ cup) home made / low salt chicken or vegetable stock
- 1 teaspoon dijon mustard
- 2 teaspoon cider vinegar
- 75 g spinach (finely chopped)
- 2 tablespoon double cream
- 2 teaspoon lemon juice
- Heat 1 tablespoon of the oil over a medium high heat in a wide based pan. Brown the pork (just colour them, no need to fully cook them.) Remove from the pan.
- Add half the butter to the pan and then add the mushrooms. (I add them whole but you can slice if preferred). Remove the mushrooms once they have absorbed the butter and oil and left your pan dry. (Again, no need to fully cook them)
- Add the remaining oil and butter to the pan and heat, over a medium heat, before adding the leeks. Reduce the heat and let the leeks soften, this takes about 5 mins.
- Meanwhile combine the juice, stock, mustard and vinegar.
- When leeks are soft add the flour and stir continually for 2 mins.
- Begin adding the juice/stock liquid little by little, continually stiring.
- When all liquid has been added reintroduce the pork and mushroom to the pan.
- Cover and simmer for 3-4 mins.
- Add the spinach and cook for a further minute.
- Mix the cream and lemon juice together and stir into the sauce.