Easy Cider, Cream and Mustard Pork

Ingredients

• 3 tablespoonsolive oil
• 600 gpork fillet or medallions, cubed
• 1onion, sliced
• 150 gchestnut mushrooms, sliced
• 2 clovesgarlic, crushed or grated
• 1 tablespoonwholegrain mustard
• 200 mlcider
• to tastesalt and pepper
• 100 mlcrème fraîche or cream
• to servemashed potatoes, rice, bread or pasta
• to servegreen vegetables

Instructions

1. 1

   Brown the pork

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

2. 2

   Cook the vegetables

   Add the remaining tablespoon of oil and the onion. Cover and cook over a low heat for 3 minutes, until softened. Remove the lid, raise the heat and add the mushrooms; cook for 2 minutes, then add the garlic and cook for 1 minute more.

3. 3

   Simmer with cider

   Stir in the mustard, then return the pork to the pan 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

   Finish the sauce

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

What is cider, cream and mustard pork?

This is a British-style pan-cooked pork dish with a sauce built from cider, mustard and cream. Cider is a familiar cooking ingredient in parts of Britain, where its fruity sharpness pairs naturally with pork.

Here, browned pork and chestnut mushrooms make a hearty base, while wholegrain mustard adds savoury bite and crème fraîche softens the cider into a creamy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 339 calories, 33g protein, 6g carbs, 18g fat.

The pork supplies most of the protein, while the cider and onion contribute some carbohydrates. Olive oil and crème fraîche account for much of the fat; serve with green vegetables and choose a measured portion of potatoes, rice, bread or pasta to round out the plate.

Choosing the pork and cider

Pork: Fillet cooks quickly, so cube it evenly to help the pieces brown and finish at a similar pace. Medallions can also be used, cubed as directed.

Cider: Choose a cider you enjoy drinking; its flavour remains noticeable in the short-cooked sauce. The recipe does not specify sweet or dry, so either can work according to your preference.

Build flavour in the pan

Brown first: Let the pork colour in the hot oil before taking it out. This gives the meat a savoury surface and leaves its juices ready to return to the pan.

Layer the vegetables: The onion gets a covered, low-heat start to soften, while the mushrooms are cooked at a higher heat. Add the garlic last so it has just a minute to cook.

Watch the simmer

Cider reduction: After the pork goes back in, cook for 5 minutes and look for the cider to reduce slightly. Keep the pan at a steady simmer rather than letting the liquid boil aggressively.

Pork doneness: The recipe calls for the pork to be cooked through. Cut into a larger piece to check the centre if needed, and avoid extending the cooking time unnecessarily, as lean fillet can become dry.

Finish with crème fraîche

Stir the crème fraîche in only after the cider has reduced, then cook for 1 minute more. This brief finish brings the sauce together without needing a long further simmer.

If using cream instead, follow the same method and keep the final cooking time short.

What to serve alongside

Choose mashed potatoes, rice, bread or pasta to catch the creamy cider sauce. The recipe also suggests green vegetables, which add colour and a fresh contrast to the rich pan sauce.

For a simple plate, serve a modest bed of your chosen accompaniment with a generous helping of vegetables and the pork on top.

Recipe notes & tips

• Cut the pork into similar-sized cubes so it cooks evenly.
• Have the sliced onion, mushrooms and garlic ready before you start cooking.
• Use a large pan so the pork can brown rather than crowding together.
• Keep the onion covered over a low heat for the full 3 minutes to help it soften.
• Return the pork juices from the plate to the pan along with the pork.
• Serve as soon as the crème fraîche has had its final minute of cooking.

Variations

• Use cream: Swap the crème fraîche for cream as suggested in the recipe.
• Choose a side: Serve with mashed potatoes, rice, bread or pasta to suit what you have.
• Change the mushrooms: Use another sliced mushroom variety in place of chestnut mushrooms.
• Adjust the mustard: Use a little less wholegrain mustard for a gentler flavour.
• Add greens: Serve with your preferred green vegetables for a fresh side.

Common mistakes to avoid

• Crowding the pork: Too many pieces together can hinder browning; use a roomy pan.
• Skipping the browning: Give the pork about 2 minutes in the pan before removing it.
• Cooking garlic too early: Add it after the mushrooms so it cooks for just 1 minute.
• Reducing too far: The cider only needs to reduce slightly during its 5-minute simmer.
• Overcooking the pork: Check that it is cooked through, then avoid extra simmering.
• Boiling the finished sauce hard: Stir in the crème fraîche and cook gently for just 1 minute.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened; avoid vigorous boiling.

Frequently asked questions