W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
PORK FILLET IN
APPLE & MUSTARD CREAM SAUCE
METHOD INGREDIENTS
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Pork fillet
Brown sugar
Cooking apples cored and chopped
Butter
Oil
Calvados or quality cider
Double cream
Wholegrain mustard
Fresh sage
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Lightly drizzle the pork fillet with a little oil and season
well with salt & pepper.
With a hot, heavy bottomed frying pan seal the pork fillet
until all sides sided have some colour then remove from
the pan. The pork should be just under done at this stage.
Keeping well back, carefully add a couple of tablespoons
of Calvados, let the alcohol burn off and move around to
deglaze the pan.
Add a tablespoon of brown sugar and allow to melt but
don’t burn, add the butter and when it starts to foam up
add the apples and toss them around.
Once they are nicely caramelised, add a large teaspoon of
mustard, two or three sage leaves and about 250ml cream.
Place the pork fillet back in and continue to cook. Once
the cream sauce has reduced by about a third and the pork
is cooked through you are ready to serve.
As the cream sauce is quite heavy I like to serve this with
white rice. Enjoy!