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Pork fillet with cream and cider

Category: Main course

Preparation time:
10 minutes
Cooking time:
50 minutes

What you'll need and how to make this dish


  • 10 Cloves of garlic
  • unpeeled
  • 15 g butter
  • 30 ml olive oil
  • A pinch of little white pepper
  • 1 pork fillet
  • cut into two and flattened under a cleaver or heavy frying pan - same procedure as butterflying
  • 1 apple
  • peeled
  • cored and sliced
  • 1 bay leaf
  • 100 ml dry cider
  • 100 ml single cream
  • 4 spring onions
  • sliced on the diagonal


  • Fill a small pan with enough boiling water to properly cover the garlic
  • Drop the garlic into the pan and simmer on a medium heat the garlic for 12 minutes to blanche it.
  • Remove with a slotted spoon reserve and allow to cool
  • In a pan with a lid
  • heat the oil
  • add the butter
  • white pepper and combine
  • Add the pork fillet and brown for 3 minutes each side. Reduce the heat in the pan to as low as it will go.
  • Squeeze all of the softened garlic out of it's paper skin into the pan
  • add the sliced apple
  • a bay leaf
  • cover and very gently cook for 20 minutes. Don't let it burn.
  • Remove the pork fillet and keep warm
  • Turn up the heat
  • add the cider and bring to the boil
  • mashing the garlic and apple with a wooden spoon or the end of a rolling pin
  • Add the cream and half of the spring onions and season to taste with salt and pepper
  • return the pork fillet and heat the sauce for another few minutes and serve.