Braised pork with apple cider and tarragon

Braised pork with apple cider and tarragon
Yield: 4

Braised pork with apple cider and tarragon

You can serve this dish on top of crisp roasted potatoes, or tucked into a crusty roll with lots of seedy mustard. And it’s a great way to use up that last little bit of cider that has gone a bit past its prime. If you don’t have tarragon in your spice rack, try substituting ½ teaspoon of dried rosemary.


  • 2 lbs. stewing pork, cubed
  • Salt and pepper, to taste
  • 2 tbsp. butter
  • 1 onion, finely chopped
  • 1 tsp. dried tarragon
  • 2 bay leaves
  • 3 cups apple cider


  1. Season the pork with salt and pepper. In a cast iron skillet, over medium-high heat, melt the butter and, once melted, add half of the seasoned pork and sear until golden brown. Remove from the pan, then sear the remaining pork and remove from the pan. Add the chopped onion and dried tarragon and cook, stirring often, until translucent, about 5 minutes. Once the onions are soft, add the bay leaves and apple cider, then place the seared pork back in the pan.
  2. Bring the pork to a simmer, then cover and cook for 30 minutes or until the pork is tender and the liquid has reduced by half. Season to taste with salt and pepper.


Seared until golden brown

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