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 1/4's/chunks, 260g ish) | |
| 1 | piece | speck(de-rinded and 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(or 2 small, sliced thin) | |
| 500 | ml | cider(approx) |
| 1 | kilo | potatoes(peeled and sliced) |
| butter(for dabs on potatoes) |
Method
1.Preheat oven to 140°C.
2.Brown all meat in small batches using a little oil.
3.Place seared meat in bottom of casserole dish. (Optionally roll tenderloin in a little flour to thicken sauce).
4.Crush garlic and sprinkle with ground pepper and thyme.
5.Spread apple slices, mushrooms, and leeks/onions over the meat.
6.Add cider until it just covers everything.
7.Place sliced potatoes in layers on top.
8.Add a few dabs of butter on 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
Variation of a Delia Smith recipe (p.173) with a Mürren style twist.
Substitutions
- cumberland sausage → schweinbratwurst (local variation)
- onions → leeks (alternative vegetable)
Serving suggestions
- flour for thickening sauce
Tips
Any combination of pork sausage/bacon can be used, but it needs to be a bit fruity.
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