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1
Preheat oven to 200 degrees Celsius.
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2
Place pork, in an oven proof dish, rub with olive oil, cook pork between 30-45 Min's depending on weight, Pour some of the stock from the leeks over pork about half way through cooking time.
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3
Mix stock with hot water, pour half the liquid into a pan, add leeks and garlic, cook until leek softens.
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4
Add sugar and vinegar, cook stirring about 5 Min's or until leek caramelises.
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5
Add remaining stock, bring to the boil, reduce heat, simmer, uncovered until, liquid reduces by half, about 5 Min's, keep warm.
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6
Peel, core and halve apples, cut into thick slices.
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7
Melt butter in a pan, cook apples and extra sugar, stirring, until apple is browned and tender.
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8
Boil, steam or microwave vegetables until tender.
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9
Remove pork from pan, cover to keep warm, in a small saucepan add juices from pork, with the extra cup of water, stock and balsamic vinegar, bring to the boil, reduce heat slightly, mix a little water with the cornflour add, stir until mixture thickens.
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10
(I said 1-2 teaspoons cornflour depending on whether you want a thinner or thicker sauce.
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11
).
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12
Slice pork thickly and serve immediately.
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13
To Serve: Mound vegetables on a plate, arrange sliced pork over veg and top with sweet and sour leek and caramelised apples, drizzle with sauce.
