Roast pork with apples & mustard

Roast pork with apples & mustard

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(31 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
Tangy apples and hot mustard ensure this dish is packed full of punchy flavours

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal246
  • fat10g
  • saturates3g
  • carbs12g
  • sugars11g
  • fibre2g
  • protein28g
  • salt0.39g


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 eating apples



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 500g pork fillets, sliced into medallions
  • 200ml reduced-salt chicken stock
  • 1 tbsp wholegrain mustard
  • 1 tbsp chopped sage leaves



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2 tbsp half-fat crème fraîche


  1. Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 10 mins until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil. Fry the pork on each side for 2 mins. Add the stock and mustard to the pan, then bubble for 5 mins or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 min more.

  2. Remove from the heat and stir in the crème fraîche and some seasoning.

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Comments, questions and tips

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12th May, 2019
Easy and yummy - what more can you ask for? I didn't have low salt stock and found the sauce too salty as a result. A bit of extra creme fraiche and water plus a bit of sweetener sorted that out. Only change to the recipe was the addition of an onion cooked with the apples.
15th Sep, 2017
A new favourite... especially good with apples straight from the garden. Used dried sage and still very good.
19th Jun, 2015
Lovely! And so easy. I think I'll make a little more sauce next time as the pork was a little dry. May try cooking the pork in the Stock and Mustard in the slow cooker for a few hours and add the cooked apples in the last half hour to see if that helps to soften the meat. Oh, I also realised I had no wholegrain mustard (infuriating since we usually have at least 3 jars of the stuff!) so took a gamble and used about 1 1/2 teaspoon of English Mustard instead - surprisingly good! Delicious despite the above and will definitely make again. If anyone is interested, served with Green Beans and Chorizo Potatoes (yum!)
16th Jun, 2014
This time I substituted the sage leaves with mushrooms. Excellent!
19th Nov, 2013
Easy, but tasty. For 2 people, I used 2 small apples, cut into eighths and with the skin left on. This recipe was easily made suitable for coeliacs by using gluten-free stock.
17th Nov, 2013
Delicious, quick, easy and healthy...what more could you want?!
13th Aug, 2013
I added onion and red pepper along with the apple to make it more satisfying, and just added the pork to the pan earlier rather than removing everything then putting it back in! Served it with mash. A really tasty dish and something different to do with pork, loved it.
24th Mar, 2013
Was a favourite of many to my family. I used cooking apples and Greek yoghurt to reduce the fat content. I served it with honey-glazed carrots, Parmesan potatoes and white cabbage. Very very tasty and easy to make!
25th Oct, 2012
Really tasty, tried it out on hubby and father in-law who didnt know it was low fat until I told them after and they really enjoyed it! served with mash.
16th Oct, 2012
A firm favourite, gorgeous dish and doesn't feel sickly with creme fraiche as it would cream


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29th Oct, 2018
This was a very tasty, easy and quick recipe. However, I found the stock/mustard sauce a little sharp and sour so added an extra sage leaf (two in total), three tsps of light brown soft sugar and a sprinkling of fennel seeds and it really softened it up. Went down a treat.
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