Speedy Pork, Leek & Apple Cider Stew – One Pan, 20 Minutes!

Looking for a quick, easy and flavour-packed autumn dinner? This Pork, Leek, Apple and Cider Stew is the perfect one-pan, 20-minute recipe that celebrates the very best seasonal British ingredients. Tender pork loin steaks, sweet early-season leeks, and crisp apples come together with a splash of cider and a touch of mustard to create a rich, creamy sauce that’s absolutely perfect for chilly evenings.

This dish is ideal for a weeknight meal, but tasty enough to serve at a dinner party. It's budget-friendly, speedy to make, and guaranteed to become a new autumn favourite.

🍽 Why You’ll Love This Pork, Cider and Leek Stew
✅ Ready in 20 minutes or less — perfect for busy weeknights
✅ Uses one pan, so minimal washing up
✅ Celebrates seasonal British apples and leeks, at their best in October
✅ Made with pork loin steaks, a lean and affordable cut
✅ Rich, creamy cider sauce packed with flavour
✅ Feeds 4 people generously

🛒 Ingredients
4 pork loin steaks (approx. 2 per person) – Tesco packs are around £8.50, or £5.50 with a Clubcard offer
Olive oil
2 British apples, cored and cut into wedges
1 tsp sugar
A good knob of butter
3–4 young leeks, sliced (October leeks are especially sweet)
3 cloves garlic, sliced
1 tsp wholegrain mustard
1 tbsp plain flour
300ml medium cider
400ml vegetable stock (or chicken stock)
2 heaped tbsp crème fraîche
Salt and pepper, to taste

🔥 Method

1️⃣ Trim the pork – Remove any excess fat from the pork loin steaks. Because this stew cooks quickly, the fat won’t have time to render down and crisp up.

2️⃣ Sear the pork – Heat a little olive oil in a large pan. Season the pork and sear in batches so you don’t overcrowd the pan. You just want to seal the pork, not cook it through. Remove from the pan and keep warm — it’ll finish cooking later.

3️⃣ Cook the apples – In the same pan, add the apple wedges, 1 tsp sugar, and a good knob of butter. Cook for a few minutes until they start to take on some colour.

4️⃣ Add the leeks – Tip in the sliced leeks with a little more butter. These early-season leeks are at their sweetest in October. Cook gently until softened.

5️⃣ Garlic, mustard, and flour – Add sliced garlic and cook for 1 minute. Stir in the wholegrain mustard and flour, cooking the flour out for 30 seconds.

6️⃣ Pour in the cider – Gradually add the cider while stirring to avoid lumps, letting the sauce thicken as you go. Add around 300ml in total.

7️⃣ Add stock & simmer – Pour in 400ml vegetable (or chicken) stock. Stir and simmer for 3–4 minutes until the sauce reaches your desired consistency. Add more stock or cider to thin it down, or reduce a little longer to thicken.

8️⃣ Finish the sauce – Stir in two generous dollops of crème fraîche over a low heat.

9️⃣ Return the pork – Nestle the seared pork back into the sauce along with any resting juices. Simmer gently for 2 minutes to finish cooking the pork through.

10️⃣ Serve – Spoon into bowls and serve with crusty bread to mop up all that incredible sauce. A cold glass of cider on the side is a perfect pairing.

👉 “This would make an excellent slow cooker recipe too! 🍲 Just switch out the pork loin for diced pork shoulder and let it gently cook away for beautifully tender results. 🐖⏳”

🍏 Why This Recipe Works So Well

This pork, leek, apple and cider stew is the ultimate comfort food, yet it’s quick enough for a midweek dinner. Using pork loin steaks keeps it lean, fast-cooking and affordable. The combination of sweet apples, young British leeks, and medium cider creates a beautifully balanced sauce — tangy, creamy, and packed with autumn character.

It’s a fantastic way to celebrate seasonal produce in October, especially when British apples and leeks are at their absolute best.

📌 Serving Suggestions
Crusty bread or baguette to soak up the sauce
Mashed potatoes for a heartier meal
A crisp green salad on the side
And of course… a chilled glass of cider

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