A quick and easy weeknight recipe for boneless pork.
1 tbsp olive oil
3 eating apples
500g pork fillet sliced into medallions
200ml chicken stock
1 tbsp wholegrain mustard
1 tbsp chopped sage leaves
2 tbsp half fat creme fraiche
1 Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 5 minutes, until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil.
2 Fry the pork on each side for 2 minutes. Add the stock and mustard to the pan, then bubble for 5 minutes, or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 minute more. Remove from the heat and stir in the creme fraiche and some seasoning to taste.
Serve with mashed potatoes.
246 kcals per portion
Ready in 20 minutes
Not suitable for freezing.
Copyright BBC Easy Cook Magazine, Immediate Media Limited
Reproduced with permission
I used pork steaks instead of fillet, full fat creme fraiche, and I scaled the recipe down for 2 people.
This was a good recipe. The pork and the apple go well together and the creme fraiche added a nice creamy texture and taste. The apple could have done with a few more minutes cooking time in my opinion as it ended up al dente rather than soft, which I prefer.