Pork Fillet and Apple with a Cider Mustard Sauce and Rosemary and Garlic Potatoes

Tender pork fillet with a creamy cider and mustard sauce, sweet caramelised apple and crisp rosemary-and-garlic potatoes — a proper autumn dinner that feels special but is straightforward to cook. Pork, apple and cider are a match made in heaven.

Why this works

• Pork fillet cooked quickly and rested stays tender and juicy — it is a lean cut that dries out if overdone.
• A cider and wholegrain mustard sauce built in the same pan captures all the browned flavour.
• Caramelised apple brings sweetness that flatters both the pork and the sharp mustard.

Ingredient notes and swaps

• Pork tenderloin (fillet) — lean and quick-cooking; sear then rest for the best texture.
• Dry cider — for the sauce; it reduces to a savoury-sweet depth.
• Wholegrain and Dijon mustard — for texture and a gentle heat.
• A firm eating apple — one that holds its shape when caramelised.
• Rosemary and garlic — for the roast potatoes; a classic pairing with pork.

Pork Fillet and Apple with a Cider Mustard Sauce and Rosemary and Garlic Potatoes

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This warming recipe of Pork Fillet with Cider Mustard Sauce and Garlic Potatoes combines flavours of shallot, brandy, cider, cream and mustard. It is delicious.

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Prep Time 26 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 16 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: British

Calories: 1130

Ingredients Method Nutrition Notes

Ingredients

  

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• 250g Pork Fillet, sliced
• 2 Apples, cored and quartered
• 15ml Rapeseed Oil
• Sea Salt and freshly ground Black Pepper
• 30g Butter
• 1 Banana Shallot, peeled and diced
• 25ml Brandy
• 100ml Cider
• 100ml Double Cream
• 100ml Chicken Stock
• 1 Tbsp Dijon Mustard
• 1 Tbsp Grain Mustard
• 3 large Potatoes, peeled and diced
• 50ml Rapeseed Oil
• Few sprigs of Rosemary
• 1 bulb Garlic, smashed
• Sea Salt and freshly ground Black Pepper

Method

 

1. Set the oven to 200 C
2. Bring the Potatoes to a boil in salted water and then
3. Drain and leave to steam for 10 minutes or so
4. Scatter in a tray and add drizzle over the Oil
5. Season and then scatter over the Rosemary Sprigs and Garlic cloves
6. Cook in the oven for about 30 minutes, turning once or twice
7. Once starting to brown and crisp at the edges remove
8. Meanwhile, in a large, non-stick frying pan, cook the Apple in the Oil and half the Butter for 7 to 8 minutes
9. Remove to a plate
10. Add the Pork to the pan and cook for 3 minutes, adding a little more butter if needed, then season
11. Remove to a plate
12. Add the Shallots and remaining Butter to the pan and cook until soft
13. Then add the Brandy, flame
14. Add the Cider, Cream and Chicken Stock and warm through
15. Finish with the Mustards, and season.

To serve

1. Spoon the Pork in all the sauce and then to a plate and place the potatoes on the side.

Nutrition

Calories: 1130kcalCarbohydrates: 45gProtein: 40gFat: 84gSaturated Fat: 32gSodium: 260mgFiber: 6gSugar: 6g

Notes

When flaming the brandy, ensure you have good ventilation and stand back safely. If you're nervous about flaming, you can simply allow the alcohol to cook off for a minute or two instead, though the flaming adds a lovely depth of flavour.
Ensuring the potatoes are properly drained and allowed to steam dry is crucial. Excess moisture can prevent them from crisping up beautifully in the oven, leading to a softer, less appealing texture.

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Tips for success

• Sear the fillet all over for colour, then finish gently and rest it well before slicing.
• Do not overcook the pork — a blush of pink in the centre is fine and keeps it juicy.
• Reduce the cider properly before adding the cream so the sauce has depth.
• Parboil the potatoes and roughen the edges for the crispest roasties.

Make ahead, storage and reheating

• Make ahead — parboil the potatoes ahead; cook the pork and sauce fresh.
• Storage — leftovers keep two days; the sauce may need loosening on reheating.
• Get ahead — the sauce base can be made ahead and finished with cream to serve.

What to serve it with

• With the rosemary potatoes and a green vegetable such as buttered cabbage or greens.
• A glass of the same dry cider you cooked with.

FAQ

Is pork fillet meant to be pink? A little blush in the centre is perfectly safe and keeps it juicy; cook to around 63C and rest.

Can I use pork chops instead? Yes — chops work well; adjust the timing as they are thicker.

Can I make the sauce without cream? Yes — reduce the cider and mustard with a little stock for a lighter, glossy sauce.

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