Pork Medallions with Apple and Mustard Cream Sauce

Tender pork fillet medallions in a creamy English mustard sauce with sweet caramelised apple.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 600g pork tenderloin, sliced into 2cm medallions
  • 2 tbsp plain flour, seasoned
  • 1 tbsp vegetable oil
  • 25g butter
  • 2 eating apples, cored and cut into thin wedges
  • 1 shallot, finely chopped
  • 150ml chicken stock
  • 150ml double cream
  • 1 tbsp English mustard
  • 1 tsp fresh thyme leaves
  • Salt and black pepper to taste
  • Buttered new potatoes or mash, to serve

Method

  1. Lightly flatten each medallion with the palm of your hand. Dust in the seasoned flour.

  2. Heat the oil in a large frying pan over a medium-high heat. Fry the pork for 3 minutes on each side until golden and cooked through. Remove to a plate and keep warm.

  3. Add the butter to the pan, then the apple wedges. Fry for 3 minutes until golden at the edges. Remove and set aside.

  4. Add the shallot and cook for 1 minute. Pour in the stock and bubble for 3 minutes until reduced by half.

  5. Stir in the cream, mustard and thyme and simmer for 2 minutes until slightly thickened. Season to taste.

  6. Return the pork and apple to the pan to warm through for 1 minute. Serve with new potatoes or mash.