Pork in Cider

This was inspired by a recipe from Delia Smith but has been altered to suit the single portion. Her full recipe for 4 can be found at deliaonline.com.


For 1 Continued...
1 tbspn oil 1 tspn dried rosemary
15 gm butter 1 tspn dried thyme
1 pork loin (about 170 gm) 150 ml dry cider
100 gm onion (prepared weight) 1 tbspn crème fraîche
1 clove garlic ¼ tspn salt
80 gm mushrooms (see notes) freshly ground black pepper to taste



  1. Heat the oil and butter in a flameproof casserole and fry the pork for 2 min on each side until browned, then remove with a slotted spoon and set aside for later.
  2. Add the onion, garlic and mushrooms to the casserole and cook for 5 min, stirring regularly.
  3. Return the pork to the pan.
  4. Stir in the rosemary and thyme and add the cider, bring to a boil and simmer, covered, for 20 min, adding a little more cider if necessary to prevent drying.
  5. Using a slotted spoon, remove the pork and onion/mushrooms to a plate and set aside.
  6. Increase the heat and boil, uncovered, for 6 min, stirring regularly.
  7. Stir in the crème fraîche and then return the pork and onion/mushrooms to the casserole, stir and heat through.


  1. Serve with boiled potatoes and vegetables of choice.


Chestnut mushrooms are best but if you can't find then use ordinary button mushrooms instead.
The recipe calls for double cream, but I have used crème fraîche because it will not 'split' and because I had it!

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The main ingredients
Enlarge image

The finished meal

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