This is a lovely rich and delicious recipe. The brandy and mustard contribute to a gorgeously silky rich sauce and the sharpness in the apples completes the dish.
I served this with new potatoes and January King Cabbage.
I would recommend preparing the sauce up to the point before adding the mustard and cream - then taking care of the pork - and finishing the sauce at the very end.
Think the dish through first because there's quite a bit to do at the last minute - it's worth it though!
- Preheat oven to 150 degrees C
- For the sauce, gently cook the shallot in a saucepan on a medium heat, in a little oil and butter, until soft and translucent.
- Turn up the heat, add the brandy and deglaze. Reduce by two thirds and turn the heat down to medium-low.
- Add the stock and simmer until reduced by half.
- Stir the mustard into the mixture well.
- Add the cream, heat through for 2-3 minutes and serve.
- Pan fry the medallions on a medium-high heat, in plenty of oil & butter, to brown on both sides (about 2-3 minutes per side).
- Keeping the used pan on the hob, transfer medallions to an ovenproof dish and finish in the oven - about 10-15 minutes, or until the pork is just cooked through.
- In the pan that was used for the pork, fry the sage leaves & apple slices, using a little more butter if required.
- Plate the apple slices in the centre, sit 2 or 3 medallions on them, and top with the fried sage. Spoon the sauce round the side.