Fillet of pork, Dijon mustard and Calvados

Matt Tebbutt uses a classic combination of flavours, serving pork with sticky glazed apples and a creamy mustard sauce
By Matt Tebbutt
Fillet of pork, Dijon mustard and Calvados
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • olive oil, for frying
  • 3 knobs unsalted butter
  • 350 g pork fillet
  • 1 apple
  • 1 tbsp brown sugar
  • 250 ml chicken stock
  • 3 sprigs thyme
  • 2 tbsp calvados
  • dollop crème fraîche
  • Dijon mustard, to taste
  • 1 tbsp finely chopped parsley
  • 1 bunches watercress


1. Preheat the oven to 200C/gas 6.

2. Heat a little olive oil and a knob of butter in an ovenproof pan. Sear the pork on all sides until golden then transfer to the oven for 5-8 minutes, or until cooked through. Set aside to rest.

3. Meanwhile, fry the apples cut-side down until golden in a small ovenproof pan. Flip over and dot with butter. Scatter over the sugar.

4. Pour over the chicken stock and tuck around the thyme sprigs. Put in the oven for 10 minutes or until the apple is soft. Spoon the buttery juices over the apples to glaze them then remove from the pan.

5. Return the pan to the heat and deglaze with the Calvados. Cook until the juices are reduced and sticky. Stir in the crème fraîche, Dijon mustard and parsley.

6. Slice the pork, and serve with the glazed apple, watercress and mustard sauce.

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