Pork loin with champagne and honey glaze with fried spiced apples

Simon Rimmer prepares pork with a sticky champagne glaze and buttery spiced apples in this seriously scrumptious supper recipe
By Simon Rimmer
Pork loin with champagne and honey glaze with fried spiced apples
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 50 minutes
  • Effort: easy



  • 375 ml champagne, Brut
  • 300 g light brown sugar
  • 25 g clear honey
  • 5 g mustard powder
  • 5 g ground ginger
  • 4 pork fillets, each loin around 250g
  • 1 pinches black pepper
  • 200 g butter

For the fried spiced apples

  • 150 g butter
  • 75 g sugar
  • 25 g ground allspice
  • 4 apples, cored, seeded, not peeled


1. Place the champagne in a saucepan and bring to the boil with the sugar, honey, mustard and ginger. Simmer for 15 minutes. 2. Season the pork with salt and pepper. 3. Melt the butter in a frying pan. Add the pork and fry until brown, turning all sides as it cooks. 4. Add a good spoonful of the glaze; shake it around in the pan so it combines with the butter. Continue to add more of the glaze, a little at a time. Cook for about 15 minutes, until the pork is shiny and the glaze is syrupy. Set the pork aside and keep warm. 5. For the apples, melt the butter, sugar and allspice in a saucepan and add the apples. Cook for five minutes or so, until the apples are soft and coated in the glaze. Serve immediately with the pork.

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