Pork With Cider And Mushroom Sauce

My parents used to make this all the time when I was younger and I never really enjoyed it, I think it’s because i’m not a huge fan of pork. However, at the weekend I was at my parents house scouring their recipes for inspiration, and came across this recipe. I thought I would give it a go, and am now in love with it. It was so delicious.

It was originally on a recipe card from Waitrose about 20 years ago, I have amended the recipe slightly to suit what I had in my store cupboard. You can service this with rice, potatoes or some steamed veggies!


  • Pork Fillet, cut into 1inch pieces
  • 1 tbsp of crushed peppercorns
  • White onion, chopped finely
  • 250g Chestnut mushrooms, sliced
  • 200ml Vintage English Cider
  • 150ml Chicken Stock
  • 200ml Creme Fraiche


In a large pan, fry the pork fillet, along with the peppercorns and a splash of olive oil on a high heat to brown the edges. After 5 minutes, transfer to a plate lined with kitchen paper to soak up the excess oil.

Return the pan to the heat with the onion, sweat down for 5 minutes, then add the mushroom, and fry for another 5 minutes.

Next add the cider, and allow to simmer for 3 minutes, then add the stock, creme fraiche and pork into the pan.

Allow to simmer for 10-15 minutes or until the pork if cooked throughout and the sauce has reduced and thickened.




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