Cider Can Pork Fillet Recipe – Flavorful Pork Dinner Idea
This cider can pork fillet recipe is a delicious twist on classic roasted pork. Infused with cider for extra tenderness and flavor, the pork fillet is juicy, savory, and perfectly cooked. Ideal for family dinners, special occasions, or when you want a hearty comfort dish with a unique touch!
Equipment
- Roasting pan or BBQ grill
- Meat thermometer
- Aluminum foil
- Sharp knife & cutting board
- Can of cider (dry or semi-sweet)
Ingredients
- 1 pork fillet (1.5–2 lbs)
- 1 can dry apple cider (12 oz, half reserved)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme or rosemary
- Optional: 1 tbsp honey or mustard for glaze
Instructions
- Prep pork: Trim pork fillet and marinate with olive oil, garlic, salt, pepper, herbs, and 2 tbsp cider. Rest for 30 minutes.
- Set up cider can: Open cider can, pour out half. Place upright in roasting pan or grill.
- Position pork: Place fillet securely over can so steam infuses meat.
- Cook:-Oven: Roast at 375°F (190°C) for 40–50 minutes.-BBQ: Grill over indirect heat for 35–45 minutes.
- Check doneness: Internal temperature should reach 145°F (63°C).
- Rest: Tent with foil and rest for 10 minutes before slicing.
- Serve: Slice into medallions and serve with cider reduction or roasted vegetables.
Notes
- Best cider: Use dry cider for crispness; sweet cider for richer flavor.
- Flavor twist: Add honey or mustard glaze in final 10 minutes.
- Stuffed option: Try apricot or breadcrumb stuffing for extra depth.
- Pro tip: Always rest pork before slicing to keep juices locked in.
- Sides: Pair with mashed potatoes, roasted carrots, or apple slaw.