Creamy Honey, Mustard and Cider Pork

Creamy honey, mustard and cider pork

This is very simple and ready in less than 15 minutes – a superquick and tasty midweek supper. Good flavours, and you can make it low-fat by using low-fat crème fraiche instead of cream. I actually prefer crème fraiche to ordinary cream anyway, it’s more zingy.

Ingredients
Serves 2

1 pork fillet (tenderloin)
½ a large onion or 1 small one
2tsp wholegrain mustard
2tsp honey
3 tablespoons crème fraiche (I use low-fat)
About 100ml dry cider
A knob of butter
salt and pepper to taste

The Cooking

First slice the tenderloin into medallions, about 1 or 2cm thick. Mix together the crème fraiche, mustard and honey in a bowl and set aside.

Put the butter in a frying pan and set it on a fairly high heat. Slice the onion finely and once the butter is frothing, add them to the pan. You’re not doing long, slow cooking here (although you could if you really wanted to), so simply soften and brown the onions, making sure the stir frequently so they don’t burn. Once they’ve got a nice colour, either remove the onions from the pan or move them to the edge. Add a bit more butter if the pan is dry and add the pork medallions.

Now don’t touch it for 1 minute. Don’t be tempted to faff about, moving them round the pan. It doesn’t need it. After 1 minute, turn the medallions over and do them on that side for another minute. Now pour over the cider and let it bubble away for a minutes or so and reduce a bit. Take the pan off the heat and add the onions (if you previously removed them) and the crème fraiche/honey/mustard mix. Stir in well, reduce the heat and put the pan back on the heat. Let it simmer for a couple of minutes, have a taste and add salt and pepper as you feel it needs it. Voila, it’s ready.

I like to serve it with rice, but you can also have it with potatoes, veg, noodles, whatever you like. Very nice.

8 Responses to “Creamy Honey, Mustard and Cider Pork”

  1. Ginger Says:

    That sounds good, we went through a spell of eating stroganoff fairly regularly but tired of it. I did love the fact it was so quick though so this is definitely going on my “to cook” list.

  2. Sophie Says:

    You’re right, it sounds like a delicious mid-week meal, and with all those delicious ingredients I know it has to be quite tasty. I would love to feature your recipe on our Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you’re interested🙂. Thanks!

  3. Steph Says:

    We tried this tonight. Don’t remember how I found you.🙂 It was really good! Maybe a little onion-y but we like onions, so that’s still good. We had to use a sweetened cider, but I left out some honey and it seems to have worked out. Thanks for the recipe!

  4. Linzi Says:

    i tried this recipe a few days ago; it woz delicious!! i ate it with carrots & boiled new potatoes mixed with sliced shallow fried apples. Really tasty, easy & quick to cook!!

  5. Anonymous Says:

    I tried this tonight and it was yummy! My sauce didn’t thicken much as it reduced, so I added a little cornflour to help it along. I also topped/decorated it with some finely diced and fried black pudding which worked well.

    Thanks for all the great recipes! I’ve tried your bread recipe (it worked!!) and made butter too! Is there a reason you stopped blogging, or have you moved elsewhere?

  6. funtimefoodie Says:

    Reblogged this on Funtime Foodie and commented:
    We tried this recipe tonight and found it top drawer. I should have been slightly more patient and allowed the cider to reduce a bit before adding the rest. It meant that a lot of time afterwards was spent reducing the sauce but it was definitely worth it. We enjoyed with rice noodles and sautéed spinach which worked a treat. Well done with this recipe🙂

  7. funtimefoodie Says:

    We tried this recipe tonight and found it top drawer. I should have been slightly more patient and allowed the cider to reduce a bit before adding the rest. It meant that a lot of time afterwards was spent reducing the sauce but it was definitely worth it. We enjoyed with rice noodles and sautéed spinach which worked a treat. Well done with this recipe🙂


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