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.
If you like this recipe…
…you might also like:
- Easy Roast Pork with Perfect Crackling
- Pork and Sweet Potato Chilli Con Carne
- Easy Pork Stroganoff
- Pork, Parsnip and Apple Traybake
- Pork Chops with Lemon and Oregano
Easy Cider, Cream and Mustard Pork
- 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
- 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.
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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