Rustle up Matt Dawson's rich dish as a special treat for cold autumnal days or a long summers evening.
Preheat the oven to gas 7, 220ºC, fan 200ºC. Heat the oil in a flameproof roasting tin over a high heat and brown the pork for a minute on each side to colour. Remove and set aside. Add the potatoes and cook for 5 minutes or until they are golden. Toss in the sage, season, then return the pork to the pan. Roast in the oven for 25-30 minutes.
Meanwhile, heat the butter in a nonstick frying pan and cook the apple wedges for a couple of minutes on each side until golden. Remove with a slotted spoon and set aside. Put the crème fraîche and mustard in the pan, stir, and cook for a few minutes to make a sauce. Season to taste.
Divide the pork and potatoes between 4 plates and serve with apple wedges and the mustard sauce.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.