This Mary Berry Pork Casserole Recipe is inspired by the classic flavor combinations of the English countryside. It is a savory and comforting recipe, which calls for pork fillet and crisp apples. It’s a classic, foolproof recipe, ready in about 1 hour.
Mary Berry Pork Casserole Recipe Ingredients
- 700 g (1 1/2 lbs) pork fillet (tenderloin), cut into 1 inch medallions or chunks
- 2 tbsp sunflower oil
- 25 g (1 oz) butter
- 2 medium onions, thinly sliced
- 225 g (8 oz) button mushrooms, halved
- 2 tbsp plain flour
- 300 ml (1/2 pint) chicken stock
- 150 ml (1/4 pint) dry cider (or apple juice for a non-alcoholic version)
- 2 eating apples (like Gala or Cox), peeled, cored, and sliced
- 1 tsp dried sage or 1 tbsp fresh sage, finely chopped
- 3 tbsp double cream
- Salt and freshly ground black pepper
- Fresh parsley, chopped for garnish
How To Make Mary Berry Pork Casserole
- Brown the pork: Start by heating the sunflower oil in a large, heavy-based frying pan or a flameproof casserole dish over high heat. Season the pork pieces with salt and pepper, then brown them in batches until they are golden on all sides. This quick sear locks in the juices; be careful not to overcook them at this stage as pork fillet is very lean. Remove the meat and set it aside on a plate.
- Sauté the aromatics: Lower the heat to medium and add the butter to the same pan. Stir in the sliced onions and cook for about 5 to 8 minutes until they are soft and translucent. Add the mushrooms and continue to cook for another 2 to 3 minutes until they begin to soften and take on a little color.
- Thicken the sauce base: Sprinkle the plain flour over the onions and mushrooms. Stir well for about 1 minute to ensure the flour is cooked out, which prevents the final sauce from having a “pasty” taste.
- Combine the liquids: Gradually pour in the chicken stock and the dry cider, stirring constantly to prevent any lumps from forming. Add the sage and bring the mixture to a gentle simmer. The cider provides a lovely acidic brightness that cuts through the richness of the pork.
- Simmer the casserole: Return the browned pork and any resting juices from the plate back into the pan. Stir in the sliced apples. Cover the dish with a tight-fitting lid and simmer gently on the stovetop for about 20 to 25 minutes. If you prefer to use the oven, you can place the covered dish in a preheated oven at 160 C (325 F) for the same amount of time.
- The creamy finish: Once the pork is tender and the apples have softened but still hold their shape, stir in the double cream. This transforms the cider base into a luxurious, velvety sauce. Let it heat through for 1 minute, but do not let it reach a hard boil.
- Season and serve: Give the casserole a final taste and adjust the salt and pepper as needed. Sprinkle with fresh parsley and serve immediately while the sauce is glossy and hot.
Recipe Tips
- How to choose the best pork: Pork fillet (tenderloin) is ideal for this recipe because it cooks quickly and remains very tender. If you prefer to use pork shoulder, you will need to increase the simmering time to about 1 hour 15 minutes to allow the tougher meat to break down.
- Why apples belong in a pork casserole: Apples and pork are a match made in heaven. The natural sweetness of the fruit balances the savory meat, while the acidity helps tenderize the pork during the simmer.
- How to prevent the sauce from curdling: Always add the cream at the very end and keep the heat low. High heat or prolonged boiling after adding dairy can cause the sauce to separate.
- Can I use different herbs: While sage is the traditional partner for pork and apple, fresh thyme or even a little tarragon works beautifully in this recipe.
What To Serve With Mary Berry Pork Casserole?
This Mary Berry Pork Casserole Recipe is a savory, comforting main dish that needs a starchy or fresh pairing! Creamy Mashed Potatoes or a serving of Buttery Egg Noodles is the quintessential choice for soaking up the rich cider and cream sauce. For a balanced meal, a side of Steamed Green Beans or Roasted Brussels Sprouts adds a lovely vibrant color and crunch that pairs perfectly with the tender pork! A thick slice of Crusty Bread or a serving of Braised Red Cabbage pairs wonderfully with the sweet, fruity notes of the apples.
How To Store Mary Berry Pork Casserole
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently over low heat on the stovetop to ensure the pork doesn’t become tough.
- Freeze: You can freeze this casserole for up to 2 months. However, it is best to freeze it before adding the double cream. When you are ready to eat, thaw it overnight, reheat, and stir in the fresh cream just before serving for the best texture.
Mary Berry Pork Casserole Nutrition Facts
- Calories: 345
- Total Fat: 19g
- Cholesterol: 90mg
- Sodium: 580mg
- Total Carbohydrates: 14g
- Dietary Fiber: 2g
- Protein: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Eating apples like Gala, Braeburn, or Cox work best for this recipe because they hold their shape well. Avoid Bramley apples unless you want them to break down into a sauce-like consistency.
Absolutely. Simply replace the cider with an equal amount of high-quality cloudy apple juice and add a teaspoon of lemon juice to maintain that necessary acidity.
Yes. Brown the meat and sauté the vegetables first, then transfer to the slow cooker with the stock and cider. Cook on low for 4 to 5 hours, then stir in the apples and cream for the final 30 minutes.
Try More Recipes:
- Mary Berry Sausage and Red Pepper Casserole Recipe
- Mary Berry One-Pot Sausage Casserole Recipe
- Mary Berry Slow Cooker Chicken Casserole Recipe
Mary Berry Pork Casserole Recipe
Description
This Mary Berry Pork Casserole Recipe is a sophisticated yet simple one-pot meal featuring tender pork tenderloin, sweet apples, and a rich cider-cream sauce.
Ingredients
Instructions
- Brown the pork pieces in sunflower oil over high heat and set aside.
- Melt butter in the pan and sauté onions and mushrooms until softened.
- Stir in the flour and cook for 1 minute to create a base.
- Gradually add the stock and cider, stirring until smooth.
- Return the pork to the pan, add the sliced apples and sage.
- Cover and simmer gently on the stove for 20–25 minutes until tender.
- Stir in the double cream and heat through for 1 minute.
- Season to taste and garnish with fresh parsley before serving.
Notes
- Using pork fillet is the best way to ensure the meat remains incredibly tender with a short cooking time.
- Choosing crisp eating apples is the secret to providing a sweet contrast that doesn’t turn into mush during the simmering process.
- Browning the pork in small batches ensures a proper sear and prevents the meat from steaming in its own juices.
