Pork in Cider
Traditional British pork in cider featuring dry cider. Simple ingredients, great results.
Ingredients
- 1 tbspn oil
- 1 tspn dried rosemary
- 15 gm butter
- 1 tspn dried thyme
- 1 pork loin (about 170 gm)
- 150 ml dry cider
- 100 gm onion (prepared weight)
- 1 tbspn crème fraîche
- 1 clove garlic
- ¼ tspn salt
- 80 gm mushrooms (see notes)
- freshly ground black pepper to taste
Method
- 1
Trim the fat from the pork and season on both sides with salt and pepper.
- 2
Finely chop the onion.
- 3
Crush the garlic.
- 4
Slice the mushrooms.
- 5
Heat the oil and butter in a flameproof casserole and fry the pork for on each side until browned, then remove with a slotted spoon and set aside for later.
- 6
Add the onion, garlic and mushrooms to the casserole and cook for , stirring regularly.
- 7
Return the pork to the pan.
- 8
Stir in the rosemary and thyme and add the cider, bring to a boil and simmer, covered, for , adding a little more cider if necessary to prevent drying.
- 9
Using a slotted spoon, remove the pork and onion/mushrooms to a plate and set aside.
- 10
Increase the heat and boil, uncovered, for , stirring regularly.
- 11
Stir in the crème fraîche and then return the pork and onion/mushrooms to the casserole, stir and heat through.
- 12
Serve with boiled potatoes and vegetables of choice.