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https://solomedicalsupply.com/2024/08/07/8dosvlah6y Ingredients Where To Buy Alprazolam 2Mg 1 tbsp olive oil https://aiohealthpro.com/gtnhpl2htx3 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

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https://polyploid.net/blog/?p=if8cuto https://www.completerehabsolutions.com/blog/a66ip41x 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.

https://www.clawscustomboxes.com/qgt9elxsr0u 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.

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Serves 4
246 kcals per portion
Ready in 20 minutes
Not suitable for freezing.

Copyright BBC Easy Cook Magazine, Immediate Media Limited
Reproduced with permission

https://nedediciones.com/uncategorized/jd2wifq16h https://aiohealthpro.com/3gdmhq5zxn Comments
I used pork steaks instead of fillet, full fat creme fraiche, and I scaled the recipe down for 2 people.

https://transculturalexchange.org/ztsb1l01zd9 Verdict
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.

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