This tasty Pork medallions with apples onions and cider served in a creamy sauce is delicious. With the preparation time only 15 min this easy-to-follow pork recipe uses the tenderloin. These medallions cook quickly and are served in a creamy sauce along with the freshness of an apple, mustard and cider. Serve this delicious dish with wild rice.
This recipe featured on Michela’s Tuscan Kitchen
Ingredients
500g pork tenderloin, cut into 2.5cm thick medallions
splash of cider or white wine
1 apple, peeled cored and coarsely grated
1 tbsp single cream
½ an organic chicken stock cube
½ tsp fresh mustard like Dijon mustard
1 tbsp olive oil
1 white onion, peeled and finely chopped
1 tbsp plain flour
salt and pepper
METHOD
COOK the rice in a large pan of salted water. Check the rice is cooked, soft with a slight bite.
HEAT the oil in a large pan over a medium heat and fry the onion for 4 minutes until soft.
PLACE the flour in a shallow bowl and coat the pork with the flour.
ADD the pork to the pan and seal the meat on both sides.
DISSOLVE the crumbled stock cube in 100ml of boiling water, and then add to the pan with the cider, apple and mustard.
COOK for 5 minutes, and then turn over the pork on the other side for 5 minutes.
SEASON with salt and pepper and stir through the cream
SERVE over drained rice.
Ingredients
500g pork tenderloin, cut into 2.5cm thick medallions
splash of cider or white wine
1 apple, peeled cored and coarsely grated
1 tbsp single cream
½ an organic chicken stock cube
½ tsp fresh mustard like Dijon mustard
1 tbsp olive oil
1 white onion, peeled and finely chopped
1 tbsp plain flour
salt and pepper
