Pork and apple braise

Ingredients

500g pork tenderloin
1 tbsp plain flour seasoned
1 onion chopped
1 Cox's apple, cored and cut into thin wedges, skin on
300ml chicken stock
2 bay leaves
1 tbsp wholegrain mustard
2 tbsp chopped flatleaf parsley

Cut the pork crossways into 2cm slices and coat in the seasoned flour. Heat olive oil in a large frying pan and fry the pork in small batches, then remove and set aside.

Fry the onion in the remaining oil until soft and golden brown. Add the apply and fry until it has slightly caramelised. Slowly stir in the stock, scraping up any bits from the bottom of the pan

Return the pork to the pan and add the bay leaves and mustard. Bring to a simmer and cook for 15-20 minutes. Stir in the parsley and season to taste.

There are some dishes that I just can't figure out. This is one of them. I think it's just so different from the food I am used to all my life; I am just not used to the taste. It's not bitter or sour or bland; it's just different.