Pork Medallions with Veg
Serves: 2
Ingredients
To make Pork Medallions with Veg, you'll need:
- 300g pork fillet cut into 6 medallions
FOR THE CIDER SAUCE - 240ml cider
- 1 tsp. of cider vinegar
- 1 firm eating apple, peeled, cored and sliced into thin segments
- 200ml crème fraîche
- 1 tbsp. olive oil
FOR THE ROASTED VEG - 1 leek, chopped
- 70g carrots, sliced
- 75g celeriac, diced
- 1 red onion, chopped
- 80g swede, diced
- 3tbsp. olive oil
- A sprig of rosemary
Method
- Preheat the oven to Gas Mark 4 or 180°C.
- Prepare the vegetables so that they are chunky and similarly sized.
- Place the vegetables in a large roasting tin with the rosemary and seasoning, then drizzle with olive oil.
- Roast in the oven on for 30 minutes.
- While the vegetables are cooking, put a drop of oil in a non-stick frying pan and add the pork medallions and slices of apple.
- Allow the apples to soften and release their juices and the pork medallions to brown.
- This takes 5-7 minutes.
- Then pour the cider and cider vinegar into the pan.
- Keep stirring for 5 minutes until the alcohol has been cooked out, and the apples and medallions have absorbed the flavours.
- Finally, turn the heat of the pan to a low heat and add the crème fraîche.
- Serve the pork and apples on a bed of roasted vegetables.
Nutritional Facts (Per Serving)
Calories 492 | Total fat 42g | Saturated Fat 6g | Carbohydrates 29.9g | Fibre 7.2g | Protein 4.9g
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