The sweet apples really complement the pork so beautifully in this dish.
In a non-stick pan, heat a knob of butter until it begins to melt.
The add:
1 teaspoon cumin seeds
1/2 teaspoon of ground cumin
1 tablespoon honey
1 teaspoon cinnamon
A pinch of salt
Allow this to melt together, slowly.
Next add one sliced pink lady apple. Any firm sweet apple will work.
Cover the pan with a lid, and slowly cook the apples until they are nice and soft. Turn after a few minutes to cook both sides.
Remove the apples from the pan. In the same pan, fry your pork rump on a medium heat until it is slightly browned on both sides.
To serve, arrange the sliced apples on top of the cooked pork and drizzle any left over sauce over the top.
I served this with mashed gem squash (with butter and salt).
