Pork medallions with cider, cream and mustard sauce
Juicy pork medallions are pan-seared and simmered in a velvety sauce made with cider, double cream, and wholegrain mustard. Sweet sultanas and fresh chives create a wonderful balance of sweet and savory flavors. This quick and sophisticated dish is perfect for a special weeknight dinner.
Ingredients
- Olive Oil15 ml
- Cider100 ml
- Double cream50 ml
Instructions
3 steps- 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.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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