Pork Medallions with Sage, Apple & Mustard Sauce

Serves 3
  • 500g Pork Fillet, cut into inch-long medallions
  • 1 Granny Smith (or other crunchy, sharp apple), thinly sliced just before frying
  • about a dozen sage leaves
  • 1 large shallot, very finely chopped
  • a little oil & butter for frying
  • 50ml brandy
  • 1tsp english mustard
  • 100ml good vegetable or chicken stock
  • 100ml single cream

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!
  1. Preheat oven to 150 degrees C
  2. For the sauce, gently cook the shallot in a saucepan on a medium heat, in a little oil and butter, until soft and translucent.
  3. Turn up the heat, add the brandy and deglaze.  Reduce by two thirds and turn the heat down to medium-low.
  4. Add the stock and simmer until reduced by half.
  5. Stir the mustard into the mixture well.
  6. Add the cream, heat through for 2-3 minutes and serve.
  7. 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).
  8. 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.
  9. In the pan that was used for the pork, fry the sage leaves & apple slices, using a little more butter if required.
  10. 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.