British Pork with Apple in Cider Sauce

British Pork with Apple in Cider Sauce

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.

Serves 4

Preparation time 15 Minutes

Cooking time 25 Minutes



1 Heat 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.

2 Add 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.

3 Pour 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.

4 Remove 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.