Serve this delicous dish with wild rice and stir through with cream.
Cook rice in a large pan of salted water. Check the rice is cooked, soft with a slight bite.
Meanwhile, heat the oil in a large pan over a medium heat and fry the onion for 4 minutes until soft.
While onion is cooking, put the flour in a shallow bowl and coat the pork with the flour.
Add the pork to the pan and seal the meat on both sides.
Dissolve the crumbled stock cube in 100ml of boiling water, then add to the pan with the cider, apple and mustard. Cook for 5 minutes, and then turn over the pork on the other side for 5 minutes.
Season with salt and pepper. Stir through the cream and serve over drained rice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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