Paprika Pork with Cornish Orchards Heritage Cider

Jun 4, 2018

Thanks to the The Fuss Free Foodie for this delicious recipe that includes Cornish Orchard’s Heritage Cider!

• Pork tenderloin (approx. 440-500g), excess fat and sinews removed
• 250ml Cornish Orchards Heritage cider
• 1 medium onion, diced
• 1 can butterbeans, drained and rinsed
• 2 tbsp plain flour
• 1 heaped tsp hot or sweet smoked paprika
• 6-10 sage leaves
• 150ml veg stock
• 2 tbsp thick cream
• 2 tbsp olive or vegetable oil
• Salt and pepper

1. Cut the pork into 1cm medallions.
2. In a bag, put the flour and paprika. Add the medallions to the bag, hold tightly around the top and shake the bag to coat the pork all over. Place the medallions on a plate.
3. Add 1 tbsp of the oil into a large saucepan and place on a medium-high heat.
4. Add the medallions to the pan but do not overfill. Best to do 2 separate batches.
5. Fry on each side for 2 minutes to add a little colour, then remove to a clean plate.
6. Add 1 tbsp of oil to the pan and then add the chopped onion. Reduce the heat to low-medium and gently fry the onions for 5-8 minutes until they are translucent.
7. Add the Cornish Orchards Heritage cider to the pan and increase the heat so it bubbles for 3 minutes and reduces.
8. Add the sage, butterbeans and the pork (and any resting juices) to the pan. Add the stock and season with salt and pepper. Simmer for 8 minutes.
9. Remove the pork and butterbeans to a serving dish, leaving the sauce in the pan. Add the cream, stir and bubble on a medium – high heat for 2-3 minutes to thicken.
10. Pour the thickened sauce into the serving dish over the pork and butterbeans. Serve with seasonal vegetables and bread or new potatoes.

Always remember to wash your hands and boards when handling raw meat!

To watch this video on youtube then please click here. If you wish to browse other recipes involving ciders from our members then please follow this link.