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Pork medallions with cider, cream and mustard sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Phil Vickery

From Ready Steady Cook

Method


  1. 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.

  2. Add the sultanas, cider, mustard and cream and simmer until reduced and thickened. Season, to taste, with salt and freshly ground black pepper.

  3. To serve, place the pork into a serving dish and sprinkle over the chives.

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

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Pork medallions with cider, cream and mustard sauce

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