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Pan Cooked Pork Medaillons With Apples And Cider

Diet.Chef's picture
Ingredients
  Lean pork medallions 14 Ounce (8 Medallions, About 50 Gram /1 3/4 Ounce Each)
  Vegetable oil 2 Teaspoon
  Onion 1 Medium, finely sliced
  Superfine caster sugar 1 Teaspoon
  Dried sage 1 Teaspoon
  Dry cider 5 Fluid Ounce (Hard, 150 Milliliter, 2/3 Cup)
  Fresh chicken stock/Fresh vegetable stock 5 Fluid Ounce (150 Milliliter, 2/3 Cup, Unsweetened)
  Green apples 1
  Red skinned apples 1
  Lemon juice 1 Tablespoon
  Fresh sage leaves 1 Tablespoon (For Garnish)
  Cooked vegetables 1 Cup (16 tbs) (Fresh, For Serving)
  Salt To Taste
  Pepper To Taste
Directions

1. Discard the string from the pork and trim away any excess fat. Re-tie with clean string and set aside until required.
2. Heat the oil in a frying pan (skillet) and gently fry the onion for 5 minutes until softened. Add the sugar and cook for 3-4 minutes until golden.
3. Add the pork to the pan and cook for 2 minutes on each side until browned. Add the sage, cider and stock. Bring to the boil and then simmer for 20 minutes.
4. Meanwhile, core and cut each apple into 8 wedges. Toss the apple wedges in lemon juice so that they do not turn brown.
5. Add the apples to the pork and mix gently. Season and cook for 3-4 minutes until tender.
6. Remove the string from the pork and serve immediately, garnished with fresh sage and accompanied with freshly cooked vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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