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Cider can pork fillet

Cider can pork fillet

This recipe includes a delicate apricot stuffing with a sweet cider sauce and it’s a great way to use up half a can of cider.

Making homemade stuffing is a fantastic way to use up leftover bread and the breadcrumbs can be stored in the freezer to use later.

For a vegetarian version of this dish, make the stuffing into balls and serve with a nut roast.
By Love Food Hate Waste
Serves 4
Prep/Cook time: 30-45 minutes
a sliced juicy pork fillet in a pan with leafy garnish

Ingredients

400g pork fillet
This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking.

Stuffing

1 slice wholemeal bread
Use up what you have. Any bread works well, including frozen bread defrosted at room temperature.
1 small onion, finely chopped
50g plump dried apricots, finely chopped
1 medium free range egg
1 tbsp fresh thyme or 1 tsp dried thyme
Black pepper to season

Sauce

200ml sweet cider
To use up any leftover cider, poach some apples in cider and top with a crumble mixture for a delicious twist on an apple crumble.
1 tbsp low fat crème fraiche

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

Recipe

  1. Remember to defrost your meat. Defrost your meat in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.

    This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking. If using defrosted cooked meat, you can only reheat this meat once so only cook what you can eat.
  2. Preheat the oven 180°C / 160°C Fan /Gas 4.

  3. Cut a lengthwise slit down the centre of the pork fillet to within 2cm of bottom then open fillet so that it lies flat on a chopping board. Cover with cling film then using a rolling pin flatten to a 2cm thickness then discard the cling film.

  4. For the stuffing make breadcrumbs by tearing the bread and place in a food processor, blitz for a few seconds until the bread resembles fine breadcrumbs. Alternatively finely grate the bread. Put the breadcrumbs into a large mixing bowl with the remaining stuffing ingredients. Season with black pepper and mix well until all of the ingredients are combined.

  5. Divide the fillet into two portions then place the stuffing evenly along the centre of both fillet portions. Roll up each fillet, starting with a long end then using kitchen string tie up the fillets at 5cm intervals. The stuffing can also be served rolled into balls then baked with pork chops. 

    At this stage one stuffed fillet can be set aside for freezing.

  6. Place the remaining fillet in a small roasting pan, season with black pepper then pour over the cider. Cover the tin with foil and place in the oven for 35 minutes. Remove the foil during the last 10 minutes of cooking.

  7. Transfer the pork to a warm plate to rest and pour the cider juices into a small saucepan. Bring to the boil then simmer gently for 5 minutes, remove from the heat and whisk in the crème fraiche.

    If the sauce is not thickened just return to the heat for a few minutes and simmer. Slice the pork into six even pieces and serve with the cider sauce. 

    This recipe is delicious served with creamed potatoes and seasonal vegetables. 

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days, fridge for 3-6 months
Where to store
Fridge or freezer
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

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Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.