TFRK Pork fillet medallions in apple sauce

I’ve bought the ready meal version of this a couple of times but never made it at home. I’m kind of a lazy chef in the week. I don’t make things I think might turn out to be complicated. Then I was in Lidl at the beginning of the week and they have this amazing deal on pork fillet medallions at the moment – 6 of them, good quality ones, for £2.99. I bought a couple of packs and decided to try making it myself. It’s delicious! So I’d urge you to try it 🙂

Ingredients

6 pork medallions
1 onion, diced
2 – 3 cloves garlic, minced (you can use paste)
Salt and pepper
1.5 cups of white wine or cider
1 cooking apple, peeled, cored and cut into small chunks
2 tsp sugar (brown or white)
1 cup pork or chicken stock

Method

– heat a little oil in a pan over a high heat and fry the onions and garlic for a couple of minutes.
– When the pan is hot all the way through, clear a space and put the medallions in. Season well and fry for a couple of minutes on each side until they have a light golden colour, stirring the onions around them. Remove the medallions from the pan and set them aside on a plate.
– Continue frying the onions until they’re brown. Don’t worry if you get a crust on the base of the pan – it’ll lift off when you add the liquid.
– Add the wine/cider and boil down until it’s reduced to maybe half a cup. It’ll thicken and the sound of the bubbling will change.
– Add the apple chunks, sugar and stock and turn the heat down to medium. Simmer until the apple has started breaking down. You can mash it to help it along. It should look like this:
20140906_155417
– At that point, return the medallions to the pan, along with any juice and warm through for 5 – 1o minutes depending on the thickness of the medallions.
– Serve!

Notes

– Honestly? I only made ours with wine because it was what I had in the fridge. Cider is more traditional and would give it a slightly more bitter taste rather than the sharpness of the wine.
– Although cooked with alcohol, this meal is safe for kids because all the alcohol in it gets boiled off during the reduction stage.
– This is a really, super flavourful dish so I’d recommend serving it with plain potatoes and veg.
– If you’re having a dinner party, you can prepare the sauce and then leave it aside while you get on with other stuff. When it comes to dinner time, warm the sauce up, adding a little water if necessary, and then put the medallions back in to heat through.
– I’ve used pork fillet medallions, but you might find your local shop sells pork loin or chop medallions. Either is fine. You cook it the same way.

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