Cider Can Pork Fillet Recipe

Cider Can Pork Fillet is a flavorful and simple way to cook pork, using cider to infuse the meat with subtle sweetness and complexity. The cider helps tenderize the pork fillet, while the natural fruitiness balances the savory flavors of the meat. Here’s a straightforward recipe to make this delicious dish:

Cider Can Pork Fillet Recipe

Ingredients:

• 1 pork fillet (about 1 lb or 450g)
• 1 can of dry apple cider (330ml or 12 oz)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon fresh thyme or rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon honey (optional, for extra sweetness)
• Salt and freshly ground black pepper
• 1/2 cup chicken broth (optional, for a more savory sauce)
• 1 tablespoon butter (optional, for finishing the sauce)

Instructions:

1. Preheat the oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the pork fillet:
   • Pat the pork fillet dry with paper towels to ensure a good sear.
   • Season the pork generously with salt and pepper.
3. Sear the pork:
   • In a large oven-safe skillet or pan, heat the olive oil over medium-high heat.
   • Add the pork fillet and sear on all sides for 3-4 minutes, until golden brown. This locks in the juices and adds flavor.
4. Add the cider and seasonings:
   • Once the pork is seared, add the minced garlic, Dijon mustard (if using), fresh thyme or rosemary, and honey (if you want a touch of sweetness). Stir to combine.
   • Pour the can of cider into the pan around the pork fillet, ensuring that the meat is partially submerged in the liquid.
5. Roast the pork:
   • Place the skillet or pan into the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). The cider will help keep the pork tender while infusing it with flavor.
6. Rest the pork:
   • Once the pork is cooked, remove it from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.
7. Make the sauce (optional):
   • While the pork is resting, you can make a simple sauce with the cider left in the pan. Place the pan on the stovetop over medium heat and bring the cider to a simmer, reducing it by half to concentrate the flavors.
   • For a richer sauce, you can whisk in 1 tablespoon of butter.
8. Serve:
   • Slice the pork fillet into medallions and serve with the reduced cider sauce drizzled over the top.

Serving Suggestions:

• Mashed potatoes or roasted vegetables make excellent sides to soak up the cider sauce.
• Serve with steamed greens like broccoli or green beans for a balanced meal.

Tips:

• Cider choice: Use a dry or semi-dry cider for a more balanced flavor. Avoid overly sweet ciders, as they may make the sauce too sweet.
• Make ahead: You can prepare the pork fillet up to the point of searing, then refrigerate it until you’re ready to cook. Just bring it to room temperature before roasting.
• Flavor variations: Add a splash of brandy or balsamic vinegar to the sauce for additional depth of flavor.

This Cider Can Pork Fillet is an easy and flavorful dish that brings out the natural sweetness of the cider while complementing the savory pork. It’s perfect for a weeknight dinner or a special occasion!