PORK MEDALLIONS WITH CIDER, CREAM AND MUSTARD SAUCE
Ingredients
- 1 tbsp olive oil
- 1 x 150g/5½oz pork fillet
- cut into 3 medallions
- salt and freshly ground black pepper
- 1 tbsp sultanas
- 50ml/2fl oz cider
- 1 tbsp wholegrain mustard
- 75ml/3fl oz double cream
- 1 tsp chopped fresh chives
- to serve
Directions
- Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side
- or until beginning to turn golden-brown.
- Add the sultanas
- cider
- mustard and cream and simmer until reduced and thickened. Season
- to taste
- with salt and freshly ground black pepper.
- To serve
- place the pork into a serving dish and sprinkle over the chives.
