Pork in Cider

Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 -3
Author Fiona Maclean


  • 1 Pork Tenderloin sliced into noisettes
  • 400-500 ml Dry Cider depending on the size of your tenderloin, you need enough to easily cover the meat
  • 2 Shallots finely chopped
  • 2 sticks Celery sliced into 1cm slices
  • 1 bunch Fresh Thyme
  • 8 New Potatoes
  • 1/2 tablespoon Flour
  • 1 teaspoon Mustard
  • 50 ml Double Cream you can use low fat creme fraiche or leave this out completely for a healthier version
  • 50 g Pancetta/lardons diced
  • 1 Granny Smith Apple sliced
  • 1-2 tablespoon Olive Oil
  • Salt and Pepper to season
  • 1 teaspoon Sugar


  1. Heat the olive oil in an ovenproof casserole
  2. Seal the pork in batches till the edges are slightly caramelised - remove from the pan
  3. Seal the pancetta, then add the celery and onion and continue to fry for about 5 minutes
  4. Return the pork to the pan and sprinkle all the flour over...stir well and cook on a low heat for about 5 minutes till the flour has absorbed all the fat and browned a little
  5. Add all the cider and stir well
  6. Add most of the thyme (reserve a little for garnish) and half of the apple slices
  7. Add the new potatoes sliced in half or quarters depending on size (they should be about the same size as the pork noisettes)
  8. Bring the mixture to a gentle simmer then place in the oven at 180c for about 30-40 minutes
  9. Meanwhile, caramelise the remaining apple slices in a small frying pan using a little oil and a teaspoon of sugar
  10. Finish the casserole with the cream, a teaspoon of mustard and salt and pepper to taste
  11. Serve garnished with fresh thyme and caramelised apple slices

Recipe Notes

Pork tenderloin means you can make this dish very quickly.  However, it works very well with other pork cuts (e.g. diced leg or loin chops).  Depending on the cut of meat you may need to cook for longer