Mustard Pork with Cider & Caramelised Apples

Serves: 3

Cook Time: 25 minutes


  • 450-500g Pork Tenderloin
  • 4 tbsp Plain Flour
  • Salt and freshly ground Black Pepper
  • 2tbsp olive oil, plus extra for drizzling
  • 1-2 Onions, peeled and thinly sliced
  • 2 Apples
  • 175ml Cider
  • 1.5 tbsp Wholegrain Mustard
  • Steamed or boiled savoy cabbage or greens, to serve



  1. Cut the Pork Tenderloin into 2cm slices
  2. Tip the flour into a bowl, season, add the pork slices and toss together to coat
  3. Heat 1 tbsp of the olive oil in a large non-stick frying pan over a high heat. Shake any excess flour from the pork then add it to the pan and fry for 2-3 minutes on each side until browned. Remove with a slotted spoon and set aside.
  4. Add another 2 tbsp of olive oil to the pan, add the sliced onions and cook for 5 minutes, stirring, until golden brown.
  5. Meanwhile, core the apples, slice into thin wedges and add to the pan with a drizzle of oil and cook for 5 minutes until caramelised. Stir in the cider and mustard, season and return the prok to the pan. Cover and simmer gently for 3-4 minutes till the pork is just cooked. Serve with steamed or boiled savoy cabbage or greens.