Braised Pork with Apples + Cider (variation à la Mürren)
Serves 4·Added 5 May 2026 by Tom Melhuish
MainAutumnWinter
Ingredients
| 1 | pork tenderloin(500g ish) | |
| 2 | large cumberland type sausage(uncooked, cut in 1/4s/chunks; or schweinbratwurst, 260g ish) | |
| 1 | piece | speck(de-rinded & cubed like lardons, 250g ish) |
| 2 | cloves | garlic |
| 1 | tsp | dry thyme |
| 2 | eating apples | |
| 1/2 | box | mushrooms |
| 2 | medium onions(sliced thin) | |
| 1 | large | leeks(sliced thin) |
| 500 | ml | cider(approx) |
| 1 | kilo | potatoes(peeled & sliced) |
| butter |
Method
1.Preheat oven to 140°C.
2.Brown all meat in small batches (using a little oil, especially for the tenderloin).
3.Place seared meat in the bottom of a casserole dish. (Optional: roll tenderloin in a little flour to thicken sauce).
4.Crush garlic and add pepper and sprinkled thyme.
5.Spread apple slices, mushrooms, and leeks/onions over the top.
6.Add cider to cover it all.
7.Place sliced potatoes over the top, layering them.
8.Add a few dabs of butter on top of the potatoes.
9.Cover with greaseproof paper and then a lid.
10.Place in oven for 3 hours.
11.Grill until brown on top.
Recipe Notes
AI · may be inaccurate
Origin
Based on a Delia Smith recipe (p. 173), variation à la Mürren.
Wine pairings
Dry ciderOff-dry Riesling
Substitutions
- onions → leeks (recipe allows choice)
- Cumberland sausage → Schweinbratwurst (regional availability)
Serving suggestions
- flour for thickening
Tips
Roll the tenderloin in a little flour before browning to help thicken the sauce.
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