My favourite recipes are those which taste like they are from a fancy restaurant, but are actually really quick and easy to do. This Easy Cider, Cream and Mustard Pork is definitely one of those recipes!
I am of the firm opinion that everyone needs a good stock of quick and easy midweek recipes, which still deliver on flavour, and this Cider, Cream and Mustard Pork recipe easily meets those criteria. I am a busy working mum and I just haven’t got the time to start making MasterChef stylee recipes on a weekday evening (or even at the weekend to tell the truth), but I still want amazing flavours – I am a total foodie at heart.
So that is why I spend my time creating recipes like this. It is so, so simple to do and takes well under 30 minutes, but my goodness it tastes good! Easy enough for a midweek treat, but tasty enough for the weekend too!
I have served this simple but tasty pork dish with some mashed potato, green beans and kale, but it would also go well with rice or pasta, and any veg you fancy. Or if you are really pushed for time – serve this with some nice bread and revel in the fact you only have one pan to wash up 😀
This is also another great recipe to make a double quantity of and either have the rest the next day or freeze for another time.
If you don’t want to use cider, this could be swapped for an equal quantity of dry white wine, or else, for a non-alcoholic option, chicken stock would work fine too.
I normally share a wine match at this point in my recipes, but this time I reckon that really the best match has to be the same cider as you cooked with – I used Henry Westons Vintage Cider, but if you would prefer wine then a Southern French or Chilean Oaked Chardonnay would be great here too.
Easy Cider, Cream and Mustard Pork
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- Stir in the crème fraiche and cook for 1 more minute, then serve.
Notes
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.
Love pork? Check out my collection of Easy Pork, Ham and Sausage Recipes…
Want more delicious and hassle-free midweek meals? Find more here…
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Linkies
I am linking this up to Brilliant Blog Posts, Cook Blog Share, Free From Fridays, Recipe of the Week and Cook Once Eat Twice.
Corina says
23rd February 2017 at 12:50 pmThis sounds delicious! Such a simple and easy meal for midweek too. We love creamy mustardy sauces and it must go so well with the pork here. Of course it’s always great when a recipe is great the next day too so thanks for sharing with #CookOnceEatTwice x
Eb Gargano says
23rd February 2017 at 4:25 pmThanks Corina 🙂 I am always a huge fan of meals that can be eaten the next day too – or frozen for the future. Hence why I’m always linking up to your linky 😉 Eb x
Monika Dabrowski says
23rd February 2017 at 3:44 pmThis recipe sounds really lovely, I especially like the sauce, which must be so creamy and sharp with the mustard and the cider in it. Your choice of ingredients is super appealing:)
Eb Gargano says
23rd February 2017 at 4:37 pmAw, thanks Monika – it is a great sauce, the combination of cream, mustard, cider and mushrooms just go so well with pork. 🙂 Eb x
Kate - gluten free alchemist says
23rd February 2017 at 9:12 pmI’m not a big fan of mustard, but that aside, the sauce sounds delicious! I wish I could be bothered to make meals like this during the week……. SO strapped for time (regardless how quick they are to make) x
Eb Gargano says
23rd February 2017 at 10:20 pmThanks Kate! I must admit I am not a huge fan of standard English mustard, but I love the sweeter, more gemtle kick of good wholegrain French mustard – but you could always leave it out – cider, mushrooms and cream is still a pretty good sauce! This recipe really does take very little time – and you could always serve it with bread and maybe a little salad if you didn’t fancy doing veggies, but this is also a great recipe to make at the weekend and stash away for super quick midweek meals! 🙂 Eb x
Vicki Montague says
23rd February 2017 at 9:50 pmI LOVE the sound of this…it’s right up my street. I wonder if it would work with goats yoghurt because I can’t eat cows milk products without coming out in really bad eczema! I am going to give it a go. Sounds delicious!
Eb Gargano says
23rd February 2017 at 10:25 pmAw, thanks Vicki. I can’t see why it wouldn’t work with goats yogurt – let me know how is goes if you try it! Sorry to hear cow’s milk makes your eczema bad. I live in a house of eczema sufferers – it’s miserable when it’s bad 🙁 At least you’ve identified what makes it flare up and it’s something you can do something about it. Mr G’s gets bad when he’s tired a stressed – not great when you have a busy job and a young family! Eb x
Mel says
25th February 2017 at 1:17 amAny recipe that takes less than 30 minutes from start to finish always gets my attention, but this is something else. The pork, cider, mustard, mash, mushrooms… They’re all ingredients I love and I will definitely be giving it a try as it sounds gorgeous xxx Thanks for joining in with #FreeFromFridays.
Eb Gargano says
26th February 2017 at 6:23 pmThanks Mel 🙂 If you like 30 minute recipes then you have come to the right place – soo many of my recipes take 30 minutes (or less) from start to finish! And the rest take a few minutes prep and then into the oven to do their thing. I don’t have time for long and complicated recipes in my life! But I absolutely do not think that means I have to compromise on flavour – this recipe is a great case in point – packed full of flavour, but very little effort!! Oooh do let me know how it goes if you try it!! Eb x
emma says
1st March 2017 at 2:22 pmI always want to make all your meals – they’re just my kind of food! #freefromfridays
Eb Gargano says
1st March 2017 at 3:06 pmAw, thanks Emma 🙂 Glad you like them! Eb x
Kirsty Hijacked By Twins says
1st March 2017 at 5:51 pmI love pork and cider and the hubby certainly does. This is a must make! Thank you for sharing with #CookBlogShare x
Eb Gargano says
2nd March 2017 at 10:49 amThanks Kirsty 🙂 Yes pork and cider is a fab combo – add in a touch of mustard and a splash of cream and it takes it to the next level! Eb x