Hamdi Saidani This creamy, comforting Hairy Bikers Somerset Pork Recipe is made with tender pork fillet, crisp apples, and dry cider, ready in just 35 minutes. The sauce comes alive as the double cream swirls into the reduced cider, creating a rich, velvety coating for the meat. I love making this for a weeknight dinner that feels like a special occasion.
Jump to RecipeWhy This Classic Works
The magic of this dish lies in the balance between the sharp, dry cider and the sweet, soft apples. The Hairy Bikers are masters of comfort food, and this recipe perfectly captures that “hug in a bowl” feeling without requiring hours in the oven.
My first attempt at Somerset pork resulted in mushy apples because I added them too early. I learned that browning them quickly and removing them, then returning them at the end, keeps their texture perfect against the tender meat.
Hairy Bikers Somerset Pork Recipe Ingredients
- 500g pork tenderloin, sliced into 2cm medallions
- 25g butter
- 1 tbsp olive oil
- 2 banana shallots, finely sliced
- 2 dessert apples (Cox or Braeburn), cored and cut into wedges
- 2 garlic cloves, crushed
- 1 tbsp plain flour
- 250ml dry Somerset cider
- 100ml chicken stock
- 150ml double cream
- 1 tbsp Dijon mustard
- 6 fresh sage leaves, finely chopped
- Salt and freshly ground black pepper
How To Make Hairy Bikers Somerset Pork Recipe
- Sear the Pork: Season the pork medallions with salt and pepper. Heat the butter and oil in a large frying pan over high heat. Fry the pork for 2-3 minutes on each side until golden brown, then remove from the pan and set aside on a plate.
- Caramelise the Apples: Add the apple wedges to the same pan and fry for 2 minutes until they start to colour. Remove them and set aside with the pork to prevent them from turning to mush.
- Build the Base: Lower the heat and add the sliced shallots to the pan. Cook gently for 5 minutes until soft. Stir in the garlic and flour, cooking for another minute to remove the raw flour taste.
- Simmer the Sauce: Gradually pour in the dry cider and chicken stock, scraping up any sticky bits from the bottom of the pan. Bring to a simmer and let it reduce by half, which should take about 5-7 minutes.
- Finish the Dish: Stir in the double cream, Dijon mustard, and chopped sage. Return the pork and apples to the pan. Simmer gently for 3-4 minutes until the pork is cooked through and the sauce is thick and glossy.
Recipe Tips
- Choose the Right Cider: Use a dry cider rather than a sweet one. The sweetness from the apples and cream needs that acidic cut to balance the dish; sweet cider makes the sauce too cloying.
- Don’t Boil the Cream: Once you add the double cream, keep the heat low. Boiling it vigorously can cause the sauce to split or become grainy rather than velvety smooth.
- Apple Texture: Use a firm dessert apple like Braeburn or Cox. Cooking apples like Bramleys will break down into a purée, which ruins the texture of this specific dish.
What To Serve With Somerset Pork
This rich sauce begs for creamy mashed potatoes to soak up every drop. For a lighter option, crushed new potatoes with plenty of butter work beautifully.
Balance the richness with simple steamed greens like tenderstem broccoli or green beans. The freshness of the vegetables cuts through the creamy cider sauce perfectly.
How To Store
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the hob over low heat, adding a splash of water or stock if the sauce has thickened too much.
Freezing is not recommended for this dish as the cream-based sauce tends to split when thawed.
FAQs
Can I use pork chops instead of tenderloin?
Yes, you can use pork loin chops. You will need to cook them slightly longer in the sauce (about 8-10 minutes) to ensure they are tender.
Can I make this alcohol-free?
You can substitute the cider with unfiltered apple juice and a teaspoon of apple cider vinegar to replicate the acidity.
Do I have to use double cream?
Double cream is best for stability and richness. Single cream may curdle when boiled, so if you use it, be extremely careful with the heat.
Nutrition
- Calories: 485 kcal
- Total Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 115mg
- Sodium: 320mg
- Total Carbohydrate: 18g
- Protein: 32g
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Hairy Bikers Somerset Pork Recipe
4
servings10
minutes25
minutes35
minutesHairy Bikers Somerset Pork Recipe features tender medallions in a creamy cider sauce with apples and sage, ready in 35 minutes. This comforting dinner combines pork tenderloin, dry cider, and fresh cream for an easy restaurant-quality meal.
Ingredients
500g pork tenderloin, sliced into 2cm medallions
25g butter
1 tbsp olive oil
2 banana shallots, finely sliced
2 dessert apples (Cox or Braeburn), cored and cut into wedges
2 garlic cloves, crushed
1 tbsp plain flour
250ml dry Somerset cider
100ml chicken stock
150ml double cream
1 tbsp Dijon mustard
6 fresh sage leaves, finely chopped
Salt and freshly ground black pepper
Directions
- Sear the Pork: Season the pork medallions with salt and pepper. Heat the butter and oil in a large frying pan over high heat. Fry the pork for 2-3 minutes on each side until golden brown, then remove from the pan and set aside on a plate.
- Caramelise the Apples: Add the apple wedges to the same pan and fry for 2 minutes until they start to colour. Remove them and set aside with the pork to prevent them from turning to mush.
- Build the Base: Lower the heat and add the sliced shallots to the pan. Cook gently for 5 minutes until soft. Stir in the garlic and flour, cooking for another minute to remove the raw flour taste.
- Simmer the Sauce: Gradually pour in the dry cider and chicken stock, scraping up any sticky bits from the bottom of the pan. Bring to a simmer and let it reduce by half, which should take about 5-7 minutes.
- Finish the Dish: Stir in the double cream, Dijon mustard, and chopped sage. Return the pork and apples to the pan. Simmer gently for 3-4 minutes until the pork is cooked through and the sauce is thick and glossy.