• Save to your scrapbook
  • Save to your scrapbook

    Pork with Apples and Pears

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pork with Apples and Pears

    This is lovely served with jacket potatoes, or a simple pilaf made with sautéed onions and chicken stock.

    • Preparation time: 40 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    • 3 tbsp olive oil
    • 1 lemon, zested and juiced
    • 3 tbsp finely chopped parsley
    • 1 tsp finely chopped tarragon
    • 750g trimmed pork fillet
    • 2 dessert apples
    • 2 ripe pears
    • 50g butter
    • 3 tbsp Calvados
    • 1 tbsp unrefined golden caster sugar
    • Salt
    • Freshly ground black pepper
    • 200ml dry cider
    • 200ml good chicken stock
    • 200ml double cream


    1. Mix the oil, lemon zest, 1 tbsp finely chopped parsley and half the chopped tarragon in a bowl. Remove any fat from the pork. Cut the meat into 1cm-thick rounds. Mix into the marinade, cover and chill.
    2. Prepare the fruit. Put half the lemon juice in a bowl and discard the rest. Peel, quarter and core the apples and pears. Cut into fat slices and toss in the lemon juice as you do so.
    3. Melt half the butter in a non-stick frying pan. As soon as it begins to sizzle, add the apple and pear slices and fry briskly until they are nearly cooked and beginning to colour. Add the Calvados and set alight, standing well back as you do so. Vigorously shake the pan and, as soon as the flames have gone out, sprinkle with the sugar and return to the heat. Continue to fry until the fruit is well coloured. Season to taste and set aside in a bowl.
    4. Wipe the pan clean, add the remaining butter and set over a high heat. Season the pork and quickly fry it in batches until well coloured and sealed, but still rosy inside. Add to the fruit slices.
    5. Pour the cider into the pan and scrape up any crusty bits as it bubbles away. Reduce by two-thirds then strain into a clean saucepan. Add the stock and boil vigorously until it has reduced by three-quarters. Stir in the cream and continue to boil until the sauce has thickened. Return the pork, apples and pears with their juices.
    6. Simmer gently until hot and the pork is just cooked - if it is overcooked it will become tough. This will only take about 4 minutes. Add the remaining parsley and tarragon, season and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars