Pork and Apple Pita Wraps

Method

Cut the pork fillet into 1-2cm slices, season, and place 4-5 pieces onto each skewer. You will need 8 skewers.
Heat a large frying pan to a moderate to high heat (Induction level 7), add the olive oil and butter and allow to melt before adding the pork kebabs. You will need to cook them in batches. Allow pork to colour on all sides, remove from pan, cover and set aside. While the pan is still hot, add the apple and sage leaves to the pork juices and toss for 1-2 minutes before adding the vinegar, and sugar. Allow to reduce until a light syrupy consistency (the apple will still be slightly firm) and return the pork kebabs to the pan for about 3-4 minutes or until they are heated through.

Heat the pita breads under the grill in your Smeg oven and allow to colour slightly on each side.
Place a pita bread on each plate and top with baby spinach leaves, a pork kebab and a generous spoonful of warm apple.
Season with a little pepper if desired and fold each pita in half. Remove skewer from the centre and serve with extra apple and salad.

Ed’s note: The pork fillet should be slightly pink in the centre. Do not be tempted to cook it too much in the first stage and be sure you only gently reheat the pork when you return it to the pan before serving.