PAN-COOKED PORK MEDALLIONS WITH APPLES & CIDER

Ingredients:
- 8 lean pork medallions, about 50g / 1¾ oz each
- 2 tsp vegetable oil
- Medium onion, finely sliced
- 1 tsp caster sugar
- 1 tsp dried sage
- 150 ml / 5 fl oz / 2/3 cup dry cider
- 150 ml / 5 fl oz / 2/3 cup fresh chicken or vegetable stock
- 1 green-skinned apple
- 1 red-skinned apple
- 1 tbsp lemon juice
- Salt and pepper
- Fresh sage leaves, to garnish freshly cooked vegetables, to serve


STEP1
Discard the string from the pork and trim away any excess fat. Re-tie with clean string and set aside until required.

STEP2
Heat the oil in a frying pan and gently fry the onion for 5 minutes until softened. Add the sugar and cook for 3-4 minutes until golden.

STEP3
Add the pork to the pan and cook for 2 minutes on each side until browned. Add the sage, cider and stock. Bring to the boil and then simmer for 20 minutes.

STEP4
Meanwhile, core and cut each apple into 8 wedges. Toss the apple wedges in lemon juice so that they do not turn brown.

STEP5
Add the apple to the pork and mix gently. Season and cook for 3-4 minute until tender.

STEP6
Remove the string from the pork and serve immediately, garnished with fresh sage and accompanied with freshly cooked vegetables.


COOK’S TIP
If pork medallions are not available,
Buy 400g/14 oz pork fillet and slice
it into evenly-sized medallions yourself.