Tarragon Pork and Apple Pan-fry

The quintessentially British Bramley apples add a touch of sharpness to this one-pan pork recipe

  • Rating
    (16 ratings)
    Rate this recipe
  • Serves 4

  • Total time 1 hr 20 mins

  • Calories 619 per serving


  • 1tbsp oil
  • 800g (1lb 12oz) free-range British pork tenderloin, thickly sliced and seasoned
  • 1 large onion, chopped
  • 2 medium Bramley apples, peeled and roughly chopped
  • 500ml (18fl oz) chicken stock
  • 400g (14oz) baby new potatoes, halved
  • 1 large bulb fennel, sliced
  • 175ml (6fl oz) double cream
  • 1 small bunch tarragon, finely chopped


  1. Heat the oil in a large sauté pan. Over a medium heat, lightly brown the pork in batches; set aside. Add the onion to the pan and cook until lightly browned. Return the pork to the pan and add the apples, stock and potatoes; bring to the boil. Cover and leave to simmer gently for 1 hour or until the pork is tender. After 40 minutes, add the fennel.

  2. Add the cream to the pan, season well, and allow to simmer again for 3 or 4 minutes. To serve, stir in the tarragon.