Put basmati rice on to cook. Meanwhile, fry a sliced onion until browned and crispy. Slice pork fillet
into thick medallions and flatted slightly with a meat mallet. Dust in seasoned flour and fry on both sides
until golden brown. Remove from the pan and set aside. Cut apples into wedges, removing the cores, and fry
for a couple of minutes in a little butter. Stir in a crushed clove of garlic, 2 Tbs maple syrup and a Tbs
wine vinegar. Bring to a boil, mixing well, then add the pork and continue simmering for a few minutes,
until everything is hot and the sauced thickens. Stir in a couple of Tbs grain mustard and serve with
the rice mixed with the crispy onions