Porc facile au cidre, à la crème et à la moutarde

Ingrédients

• 3 tablespoons olive oil
• 600 g pork fillet or medallions (cubed)
• 1 onion (sliced)
• 150 g chestnut mushrooms (sliced)
• 2 cloves garlic (crushed or grated)
• 1 tablespoon wholegrain mustard (I used Maille)
• 200 ml cider (I used Henry Westons Vintage)
• Salt and pepper
• 100 ml crème fraiche (or cream, if you prefer)
• Mashed potatoes, rice, bread or pasta to serve
• Green vegetables to serve

Préparation

1. 1

   Heat 2 tablespoons of the oil in a large frying pan or sauté pan. Add the pork to the pan and brown all over for about 2 minutes. Remove the pork and juices to a plate.

2. 2

   Add the remaining tablespoon of oil and the sliced onion. Cook over a low heat with a lid for 3 minutes until softened. Remove the lid, turn up the heat and add the mushrooms, cook for a further 2 minutes, then add the garlic and cook for 1 more minute.

3. 3

   Add the mustard and stir, then add the pork back in together with the cider and some salt and pepper. Cook for 5 minutes until the cider has reduced slightly and the pork is cooked through.

4. 4

   Stir in the crème fraiche and cook for 1 more minute, then serve.