Pork in cider sauce
Be the first to rate this recipe
- 1 pork fillet, approximately 650g
- 1 tbsp sunflower oil
- 2 shallots, finely chopped
- 3 eating apples
- 200ml dry cider
- 1 tbsp Asda Redcurrant Jelly
- 2 tbsp Asda Coarse Grain Mustard
- 200ml Asda Crème Fraîche
- 1 tbsp cornflour
- 2 tsp fresh thyme leaves
- 15g Asda Unsalted Butter
- Green beans, to serve
Trim any fat from the pork, then cut the fillet into 2cm medallions. Heat the oil in a non-stick frying pan and cook the medallions for 6-8 minutes, turning occasionally. Transfer to a pan, leaving the fat in the frying pan.
Add the shallots to the frying pan and cook until soft.
Peel, core and grate one apple and add to the shallot with the cider and 200ml water. Heat until simmering, stirring. Pour into the pork and stir in the jelly and mustard. Season well.
Cover and simmer for 15 minutes, then stir in the crème fraîche and cornflour (mixed with a little cold water) and the thyme. Simmer for 5 minutes.
Wash, core and thickly slice the remaining apples. Heat the butter in a non-stick pan and cook the apples over a low heat until soft but still holding their shape. Serve with the pork and beans.
Please drink responsibly. For the facts, visit drinkaware.co.uk.