British Pork with Apple in Cider Sauce

British Pork with Apple in Cider Sauce

06 September 2017

Pork, apples, English cider… what could be a more British. This one-pan meal celebrates the harvest season and is delicious served with new season sautéed green cabbage and green beans as well as mashed potato.
  • Recipes

Category

Main

Serves

4

Preperation Time

15 Minutes

Cooking Time

25 Minutes

Ingredients

1 tbsp olive oil

4 thick British outdoor-reared pork loin steaks (about 600g/1lb 5 oz total weight)

1 onion

thinly sliced

2 large cloves garlic

thinly sliced

1 heaped tbsp finely chopped rosemary

175ml/6fl oz dry English cider

125ml/4½fl oz chicken stock

2 tsp wholegrain mustard

100ml/3½fl oz crème fraiche

Squeeze of lemon juice

3 apples

quartered

cored and cut into wedges

Salt and freshly ground black pepper

3 tbsp finely snipped chives

Instructions

1Heat the oil in a large, non-stick sauté pan over a medium-high heat and brown the pork all over, including the rind, for 5 minutes until golden. Remove from the pan and leave to one side

2Add the onion to the pan, turn the heat down to medium-low and cook for 8 minutes, stirring occasionally, until softened. Add the garlic and 2 teaspoons of the rosemary and stir well

3Pour in the cider and leave to bubble gently until reduced by two-thirds and there is no smell of alcohol, about 5 minutes. Stir in the stock, mustard, crème fraiche, lemon juice and the apples and simmer, part-covered, for 5 minutes until the apples are almost tender

4Remove the lid, add the pork and cook for another 3–5 minutes or until the pork is cooked through. Season with salt and pepper and sprinkle the remaining rosemary over before serving.

Pork, apples, English cider… what could be a more British. This one-pan meal celebrates the harvest season and is delicious served with new season sautéed green cabbage and green beans as well as mashed potato.