Somerset Pork with Apples Recipe
Celebrate the rustic flavors of the countryside with this Somerset Pork with Apples recipe, a comforting dish that combines tender pork medallions with the natural sweetness of caramelized onions and sautéed apples. Enhanced by a rich, cider-infused cream sauce, this dish perfectly balances savory and sweet elements while showcasing quintessential British ingredients like dry cider and fresh thyme. The Dijon mustard adds just a hint of tang, rounding out the flavors beautifully. Ready in under an hour, this one-pan meal is ideal for cozy family dinners or special occasions, served with creamy mashed potatoes or buttered new potatoes. This is a must-try for lovers of hearty, flavorful recipes inspired by farmhouse cooking.
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 onions, thinly sliced
- 2 garlic cloves, minced
- 2 apples (such as Braeburn or Granny Smith), cored and sliced
- 250 milliliters dry cider
- 100 milliliters chicken stock
- 100 milliliters double cream (heavy cream)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- to taste salt
- to taste black pepper
Instructions
Trim any excess fat or silver skin from the pork tenderloin, then cut it into medallions about 1-inch thick. Season with salt and black pepper on both sides.
In a large skillet or frying pan, melt 1 tablespoon of butter with the olive oil over medium-high heat.
Sear the pork medallions for 2-3 minutes on each side until golden brown. Cook in batches if necessary, to avoid overcrowding the pan. Once browned, transfer the medallions to a plate and set aside.
Reduce the heat to medium, then add the remaining butter to the skillet. Add the sliced onions and cook, stirring occasionally, for 5-7 minutes until softened and lightly caramelized.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the apple slices to the skillet and cook for 3-4 minutes, turning occasionally, until they begin to soften and take on some color.
Pour in the dry cider and chicken stock, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits. Bring the mixture to a simmer.
Return the pork medallions to the skillet along with any juices that have accumulated on the plate. Sprinkle in the fresh thyme leaves.
Cover the skillet and simmer gently for 15 minutes, allowing the flavors to meld and the pork to cook through.
Stir in the double cream and Dijon mustard, then taste the sauce and adjust the seasoning with salt and black pepper as needed.
Simmer uncovered for a further 2-3 minutes to thicken the sauce slightly.
Serve the Somerset Pork with creamy mashed potatoes or buttered new potatoes, garnished with additional thyme if desired.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 16.3 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
