Creamy pork & pear cassoulet 2016

Creamy pork & pear cassoulet

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(20 ratings)

Prep: 10 mins Cook: 50 mins


Serves 4

Pork loin and pear slices in a cider and double cream sauce make for a wonderful autumnal dinner for four 

Nutrition and extra info

Nutrition: per serving

  • kcal459
  • fat24g
  • saturates10g
  • carbs27g
  • sugars17g
  • fibre4g
  • protein24g
  • salt0.1g


  • 2 tbsp vegetable oil
  • 400g pork loin steak, cut into strips
  • 2 medium onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • small pack sage leaves, chopped
  • 2 tbsp plain flour
  • 500ml bottle apple or pear cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 2 medium pears, cored and each cut into 8 slices



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 100ml double cream
  • crusty bread, to serve


  1. Heat half the oil in a medium saucepan or flameproof casserole over a high heat. Season the pork and fry for 3-4 mins, then transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Soften for 8 mins, then add the garlic and fry for another 2 mins.

  2. Add the sage and flour, stir and cook for 1 min. Increase the heat, then pour in the cider and bubble for 4 mins. Return the pork and juices to the pan, season, then reduce to a simmer and cover. Cook for 10 mins.

  3. Add the pear slices, stir and cook for another 10 mins. Stir through the cream, season, then divide between bowls and serve with crusty bread.

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Comments, questions and tips

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26th May, 2020
Very easy to make and a lovely gentle (slightly sweet) flavour that made this a massive hit with teenage boys. I used a pear cider and added a pork stock cube, but next time round will use a slightly more tart cider. Also serviced it with a meaty wholemeal rice mix and lots of green veg - so many tasty juices to mop up. I doubled the ingredients, which gave plenty for 6 hungry people.
fkeates's picture
14th Oct, 2018
Loved this, though I think I should have either used smaller pears or cut them smaller as pear was a little too much - but it was excellent, smelled wonderful and soon disappeared from the plate :)
25th Mar, 2018
Really enjoyed this recipe! Made this twice so far, however I think it tastes better with less sage.
jadedermody's picture
29th Nov, 2016
A yummy flavoursome dinner which was very filling, my one advice would be to trim the fat before cooking the pork
Aga girl
15th Nov, 2016
What a disappointment! I found this utterly bland and a waste of good ingredients. The highlight was my homegrown parsley scattered on top.
26th Oct, 2016
This was lovely I halved the ingredients to make for 2. Plenty of creamy sauce. I served it with roast potatoes, broccoli and carrots.
16th Oct, 2016
Absolutely stunning dish. Nice change using pear with pork. Served with herby roast potatoes and veg.
9th Jun, 2018
Is it suitable for freezing?
goodfoodteam's picture
13th Jun, 2018
Thanks for your question. Yes, you can freeze this dish. However, the pork may be a little more chewy when reheated.
Clare Weight
23rd Oct, 2017
The cooking times within the recipe don't add up to the 50min shown in the summary. 50min seems more likely, please clarify.
goodfoodteam's picture
27th Oct, 2017
Thanks for your comment. The total number of minutes stated are 40 but there will be time in between to bring things up to temperature bringing it closer to 50. Hope that helps.
4th May, 2020
Very nice and a good way to use leftover pork. However, we added a can of butter beans because a true cassoulet has beans.
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