Pork Fillet with a Pear Cider Sauce

Today I cooked Pork fillet then a pear and cider sauce. This dish is great to leave to cook away in your slow cooker on low for 2.5 to 3 hours or you could cook in the oven on 170C for about an hour. The accompanying simple sauce is very easy to prepare. Using pears and pear cider is a little less flavour intrusive than apples and apple cider, however you could use apples and apple cider using the same method.

When cooking low carb it can be difficult to thicken sauces as all thickening agents such as cornflour will add to the carb content; however should you want to add cornflour for example, a teaspoon will add about 9 carbs to your complete dish. I have not added a thickening agent, however I did reduce the cider by half before adding to the pork. This does not mean the sauce was thick but it does make it more robust and evaporates the alcohol.

The recipe below uses a pork fillet, however pork chops, pork loins would work equally as well. Just remember to adjust your cooking times.

For an ideal low carb accompaniment, why not try out my Celeriac Dauphinois.

Pork Fillet with a Pear and Pear Cider Sauce

Pork cooked in a sauce of pears and cider, finished off with a little cream.

Course Main Course
Cuisine British
Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 10 minutes
Servings 3 people
Calories 655 kcal
Author SharonBye

Ingredients

  • 585 gm Pork fillet
  • 2 tbsp unslated butter
  • 1 medium onion - chopped
  • 2 sticks celery - chopped
  • 2 pears - peeled, cored and sliced
  • 1 tsp wholegrain mustard
  • 100 ml double cream
  • Salt and pepper

Instructions

  1. Melt 1 tablespoon of butter in a frying pan. Sear all the edges of the pork fillet by browning in the butter. Once sealed, remove and place in pre-heated slow cooker pot (or oven dish as per above).

  2. Add rest of butter to saucepan, once melted add the onions and celery and leave them to cook for 5/10 minutes.

  3. Stir in the wholegrain mustard and then add the pear slices and cider. Add salt and pepper to season at this point.

    Bring to the boil and then simmer until liquid has reduced by half. This will take about 15 / 20 minutes.

  4. Pour this mixture over the pork.

    Cook in slow cooker on low for about 2.5 hours.

  5. Check pork is fully cooked and then remove from slow cooker and set aside to rest for 5 minutes.

  6. In the meantime, heat the double cream and then mix into the sauce. Adjust seasoning to taste.

  7. Slice the pork, arrange on the plate and then pour over the sauce.

    Serve with French beans and Celeriac Dauphinoise.

Nutrients per serving – not including accompanying recommended vegetables

Cals                 655

Fat (g)               30

Net carbs (g)   17

Protein (g)       65

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