Season the pork and brown it in batches in a tablespoon of ghee over a high heat, until caramelised. Remove with a slotted spoon and set aside. Fry the mushrooms, again in batches, in a tablespoon of ghee, until dark golden on all sides. Do the same with the apples, frying them cut side down until golden brown, then flipping them over to brown on the other side. Set aside on a separate plate.