Somerset Pork with Cider and Cream
Tender pork medallions simmered with sweet apples, fragrant sage, and wholegrain mustard in a rich Somerset dry cider and cream sauce.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •large frying pan
- •chef's knife
- •chopping board
- •tongs
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 28 g
- carbs
- 16 g
- fibre
- 2 g
- protein
- 38 g
- calories
- 485 kcal
Instructions
- 1
Toss the pork medallions in the seasoned plain flour until lightly coated.
- 2
Heat the oil and half the butter in a wide frying pan over a medium-high hob.
- 3
Fry the pork for two minutes on each side until golden, then transfer to a plate.
- 4
Melt the remaining butter in the pan and add the sliced shallots and apple wedges.
- 5
Cook for five minutes until the apples begin to caramelise and the shallots soften.
- 6
Pour in the dry cider and chicken stock, scraping up any browned bits from the pan.
- 7
Stir in the chopped sage and wholegrain mustard, then bring to a gentle simmer.
- 8
Return the pork and resting juices to the pan and simmer gently for eight minutes.
- 9
Stir in the double cream and simmer for two minutes until the sauce is velvety.
- 10
Season to taste with salt and freshly ground black pepper before serving hot.
Chef's tips
Use a proper dry, traditional West Country cider rather than a sweet commercial brand to keep the sauce balanced. Do not let the sauce boil rapidly after adding the double cream, or the dairy may split.
Ingredient substitutions
- dry Somerset cider → cloudy apple juice mixed with 1 tsp cider vinegar
- pork tenderloin → boneless pork loin chops trimmed of fat
- double cream → crème fraîche
Storage
Store leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a frying pan over low heat on the hob until piping hot, adding a splash of stock if too thick.
Common mistakes to avoid
- •Using sweet cider which results in an overly sugary sauce
- •Overcooking the pork tenderloin so that the meat turns dry and tough
- •Boiling the cream aggressively rather than keeping it at a gentle simmer
Serving suggestions
Cooked Somerset Pork with Cider and Cream?
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