Pork and mustard are natural partners, and Lard Ass Dijon Cultured Butter takes that classic combination somewhere much more interesting. Sharp Dijon, roasted garlic, lemon and fresh herbs melt into the cider pan juices to create a rich, glossy sauce, while caramelised apples and shallots bring a gentle sweetness that balances every savoury mouthful. Simple enough for a weeknight, but impressive enough to bring to the table whole and carve.
INGREDIENTS
600–700g pork fillet, trimmed
1 tbsp olive oil
2 firm red apples, cored and cut into wedges
4 shallots, peeled and halved lengthways
100ml dry apple cider
80ml chicken stock
60g Lard Ass Dijon Cultured Butter, divided
4 sprigs fresh thyme
Sea salt
Freshly cracked black pepper
METHOD
Remove the pork from the fridge 20 minutes before cooking. Pat dry and season lightly with salt and freshly cracked black pepper.
Heat the olive oil in a large heavy-based frying pan over medium-high heat. Add the pork and sear for 6–8 minutes, turning regularly, until golden all over. Transfer to a plate.
Reduce the heat to medium. Add 20g of the Lard Ass Dijon Cultured Butter, followed by the apples, shallots and thyme. Cook for 5–6 minutes, turning occasionally, until the apples are golden and the shallots are beginning to soften.
Return the pork to the pan. Add the cider and chicken stock and bring to a gentle simmer. Cover loosely and cook for 8–12 minutes, turning the pork once, until the internal temperature reaches 63°C in the thickest part.
Transfer the pork, apples and shallots to a warm plate. Loosely cover the pork and leave to rest for 5 minutes.
Meanwhile, return the pan to medium heat and simmer the cooking liquid for 2–4 minutes, until slightly reduced.
Remove the pan from the heat. Add the remaining 40g Lard Ass Dijon Cultured Butter, a little at a time, swirling the pan until the butter melts into the cider and pan juices to create a glossy sauce. Taste and season if needed.
Slice the pork into thick medallions and serve with the caramelised apples and shallots. Spoon the warm Dijon butter sauce generously over the top.
TIP
Pork fillet is very lean, so a meat thermometer takes the guesswork out of cooking it. Aim for 63°C in the thickest part, then allow the pork to rest before slicing. The temperature will continue to rise slightly as it rests, keeping the meat tender and juicy.
