Normandy pork with cider
- February 2006
- Serves 8
- Takes 1¾ hours to make, plus cooling.
The Dijon mustard and crème fraîche sauce gives this freeze-ahead French recipe a lovely creamy flavour which complements the pork perfectly.
- 14.6g (3.3g saturated)
- 17.3g (11.5g sugars)
If you want to eat this straightaway, prepare up to the end of step 2, leave to cool for 10 minutes, then complete step 4.
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