Pork fillet & cider casserole

Name: Pork fillet & cider casserole
Prep time: 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 tbsp oil; 1 onion, sliced; 1 pork fillet, cut into 1cm slices, about 500g; 1 tbsp plain flour, seasoned; 1 chicken stock cube; 1 tbsp wholegrain mustard; 568 ml cider; 3 sprigs fresh thyme; 1 Cox apple, cored and cut into wedges; 800 g King Edward potatoes, thinly sliced; 1 Knob of butter

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Serves4
CourseMain meal
Prepare15 mins
Cook2 hrs
Total time2 hrs 15 mins

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1 tbsp oil
1 onion, sliced
1 pork fillet, cut into 1cm slices, about 500g
1 tbsp plain flour, seasoned
1 chicken stock cube
1 tbsp wholegrain mustard
568ml cider
3 sprigs fresh thyme
1 Cox apple, cored and cut into wedges
800g King Edward potatoes, thinly sliced
1 Knob of butter

Preheat the oven to 180°C, gas mark 4. Heat the oil in a large frying pan and fry the onion for 3-4 minutes, then remove and set aside. Toss the pork in the seasoned flour and fry until browned, then return the onions to the pan. Add the stock cube, 100ml water and mustard, and gradually blend in the cider. Bring to the boil and add the thyme and apple wedges.
Place a thin layer of potatoes in the base of a casserole dish, top with half the pork, add half the remaining potatoes and season. Repeat the layers finishing with potatoes, then season and dot with butter. Cover and bake for 1 hour 30 minutes.
Remove the lid and cook for a further 30 minutes until golden.

Cook’s tip

Freeze ahead

Allow to cool in the dish. When cold, place in the freezer. To reheat, defrost completely. Preheat the oven to 200°C, gas mark 6 and bake for 30 minutes.

Typical values per serving when made using specific products in recipe