Pork medallions with cider, cream and mustard sauce
By Phil Vickery
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- 1 x 150g/5Β½oz 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
Method
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.
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