Pork in cider and mustard sauce
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Made in less than an hour, this dish has pork in a creamy sauce with cider and mustard. Serve with boiled potatoes or crusty bread for a French-style supper
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Cooking time: 45 mins
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Serves: 4
Ingredients
Wholegrain mustard has a delicious mild flavour and contains the whole mustard seed, giving the sauce a slightly grainy texture. If you prefer a smooth sauce, then use Dijon mustard.
- 2 small red apples
- 15g (½ oz) butter
- 2tbsp sunflower oil
- 600g (1lb 5oz) pork fillet (tenderloin)
- 2 thin leeks, trimmed and cut into chunks
- 100g (4oz) Chantenay carrots, peeled and halved
- 2tsp wholegrain mustard
- 350ml (12fl oz) cider
- 3tbsp crème fraîche
- Fresh thyme leaves to garnish
Method
- Halve, core and slice the apples. Heat the butter and 1tbsp of the oil in a large frying pan and fry apples for 2-3 mins on each side, until just golden and tender. Remove with a slotted spoon; cover and set aside. Slice pork fillet into about 12 rounds and season with freshly ground black pepper.
- Add the rest of the oil to the pan and fry the pork rounds over a high heat for 1-2 mins on each side. Add the leeks, reduce the heat and cook for a further 2-3 mins. Boil the carrots for 5 mins until almost tender then drain and add to the pan. Mix the mustard and cider together and pour into the pan.
- Bring to boil and simmer for 20-25 mins. Remove pork and vegetables with a slotted spoon. Bring the liquid to the boil then stir in the crème fraîche. Simmer for 5-6 mins until sauce thickens. Return the pork and vegetables to the pan and season to taste. Serve garnished with the apples and thyme leaves.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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