One-pan pork fillet with leeks, apples, mustard & thyme
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One-pan pork fillet with leeks, apples, mustard & thyme

By Barney Desmazery

Contains pork – recipe is for non-Muslims/non-pork eaters.

Pair pork tenderloin fillets with the flavours of leek and apple. The sauce works with whole pork chops or skin-on chicken thighs too – just adjust the simmering time

  • Prep:15 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 469
  • fat 34g
  • saturates 19g
  • carbs 8g
  • sugars 0g
  • fibre 2g
  • protein 31g
  • salt 1.2g

Ingredients

  • 40g butter
  • 1 pork fillet (about 500g), sliced into thick pieces
  • 2 eating apples, cored and cut into thick wedges
  • 1 leek, sliced into thick rounds
  • 1 large thyme sprig
  • 1tbsp cider vinegar
  • 300ml chicken stock
  • 150ml double cream or crème fraîche
  • 1tbsp mustard
  • mash, to serve (optional)

Method

  1. Melt the butter over a medium heat in a large, shallow saucepan, frying pan or flameproof casserole until foaming. Season the pork slices, then fry for 2 mins on each side until browned. Use a slotted spoon to lift the pork onto a plate, then cook the apple wedges in the same pan for 3-4 mins until starting to caramelise. Lift onto the plate and set aside. Reduce the heat, scatter the leeks and thyme into the pan and cook for 15-20 mins until softened.

  2. Splash in the vinegar and simmer for 1 min, then pour the stock over the leeks, season and simmer for 10 mins more. Pour in the cream, then add the mustard and return the pork and apples to the pan. Season to taste and simmer for 5 mins more until the pork is cooked through but still tender and the apples are starting to soften. Serve the pork spooned over mash, if you like.

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