Tarragon Pork and Apple Pan-fry Recipe

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serves: 4

Nutrition per portion

Calories 619 kCal 31%
Fat 35g 50%
  -  Saturates 18g 90%


  • 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


  • 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.

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

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(69 ratings)
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